Black Bean and Chorizo Tacos

Lent is over and we're not vegetarians anymore! We will definitely continue to eat meatless meals several times a week, especially after discovering so many new and awesome recipes.

We went out for burgers on Monday night at one of our favorite places in the neighborhood (DMK, check it out!). But Wednesday night we were back to cooking at home. I'm not sure there is a faster dinner than tacos. These were especially easy and delicious! I had part of a can of black beans in the fridge and they were a great addition to the chorizo. Yum!

Black Bean and Chorizo Tacos
6 oz chorizo
1/2 c black beans, drained
6 small flour tortillas
1 c shredded monterey jack cheese
1/2 avocado
sour cream
2 green onions, thinly sliced
1/4 c cilantro, chopped

Remove chorizo from casing and cook in a 12 inch skillet over medium heat, about 7 minutes. Add the black beans and warm through. Warm the tortillas (I just use the microwave). Scoop a portion of the black bean and chorizo mixture onto each tortilla, then top with cheese, avocado, sour cream, green onions, and cilantro.

Quesadillas

Mexican food is so easy to do vegetarian, I have a feeling that we'll be having it a lot in the next couple of weeks. My husband has a quesadilla maker that he inherited at some point in college, so quesadillas are a go to easy dinner for us.

Black Bean Quesadillas
1/2 white onion, chopped
3 cloves garlic, diced
1/2 jalapeño, diced
1 can black beans, rinsed and drained
1/4 lb frozen corn
1 tomato, seeded and chopped
1 t ground cumin
Hot sauce
2 green onions, chopped
2 T cilantro, chopped
Shredded cheese
Flour tortillas
Sour cream
Avocado

Sauté the onion, garlic, and jalapeño in a little bit of vegetable oil over medium-high heat for 5-7 minutes. Add the black beans, corn, tomato, cumin, and hot sauce to taste. Cook over medium heat until warmed through, about 10 minutes. Stir in green onions and cilantro.

Fill tortillas with 1/2 c of the black bean filling and 1/4 c shredded cheese. Cook in quesadilla maker or skillet until browned and crispy. Top with sour cream and avocado.