Street-Food Firecracker Lunch Box Tacos

Allergens

Dairy, Gluten, Soy

Ingredients

• 8 corn tortillas 1 lb chorizo sausage 1 can black beans 1 tbsp taco seasoning 1 cup shredded cheese 1 ripe avocado, diced 1/4 cup chopped cilantro 1 lime, cut into wedges 1/2 cup sour cream Hot sauce, to taste

Instructions

1. Heat a large skillet over medium heat. Add the chorizo and cook until browned and cooked through, breaking it apart with a wooden spoon, about 7 8 minutes. Transfer to a plate and set aside.
2. In the same skillet, add the black beans and taco seasoning. Cook for 5 minutes or until heated through.
3. Warm the corn tortillas in a separate pan or on a griddle for 15 20 seconds per side. Keep them wrapped in a clean kitchen towel to keep warm.
4. Assemble each taco by placing a warm tortilla, adding a spoonful of black beans, chorizo, shredded cheese, avocado, and a drizzle of sour cream. Top with a sprinkle of cilantro and a squeeze of lime juice. Add hot sauce to taste.

Chef’s Insight

The key to a perfect street-food lunch box taco is using fresh, high-quality ingredients and cooking them just right for maximum flavor.

Notes

Feel free to get creative with the toppings, adding pickled onions, jalapenos, or even pineapple for an authentic al pastor experience.