Occasionally I order from Chef's Plate or Goodfood which are meal delivery services. They provide easy to follow recipes and all the ingredients you need (except for things like salt, pepper and olive oil). I normally pick recipes that are things I wouldn't typically make or that have fun ingredients I wouldn't typically buy as to expand my cooking horizons.
The following recipe is inspired from one of the dishes I got from them. To be honest, I don't think I ever made their exact version as it was vegetarian and Conor is usually against that. I happened to have some Chorizo sausage on hand when I went to cook this so I added it. We were not disappointed.
Since the original recipe was vegetarian, this could easily be made back to being so by omitting the sausage!
The original recipe was done on tostadas shells (flat crispy taco) and I've also made in soft tortilla wraps and in regular crunchy tacos. For left overs the next day, I normally eat it with a few tortilla chips so it makes me think this would be a very good nacho topping option as well!
If you're looking to change up taco night, this recipe is for you! :)
Ingredients
1 can pinto beans, drained and rinsed
1/2 Savoy cabbage, thinly sliced (or for convenience sake
you can use half a bag of pre-shredded cabbage)
1 can of diced tomatoes (14 oz)
1/2 white or Spanish onion ,diced
1 tsp each of oregano, onion powder, cumin, chili powder
1 lbs Chorizo sausage (you want the raw soft kind… I use “Spanish Chorizo” from Selections by Compliments found in the regular meat section at Sobeys. Confusing because Spanish Chorizo is normally cured like a deli meat… and the raw crumbly stuff is normally Mexican Chorizo, but as long as you can cook it like a regular sausage it will work)
Toppings (optional, but suggested):
Lime
Avocado
Salsa
Radish
Cilantro
Cheddar cheese
12 corn tortillas or tacos or tostadas shells
Directions:
Cook chorizo in a large pan over medium-high heat
breaking it down as you cook. Once browned (10-15 minutes) remove from pan. I
don’t normally need to add any oil, but if the pan is dry add a little splash
of olive oil. In the same pan used to cook the sausage, add onions and cook until translucent (4-5
minutes). Add can of tomatoes and it’s liquid. Cook for 10 minutes until liquid
is mostly absorbed. Add sausage back. Add spices and mix. And cabbage and
stirring frequently cook for 3-4 minutes while the cabbage wilts. Add beans and
cook for 5 minutes. The filling is done!
Heat your tortillas or tacos or tostada shells and top
away!
