Tacos de Frijoles y Chorizo
This dish is so nostalgic because when I was growing up, my family would often talk about how they only had enough money to buy beans and tortillas to make tacos de frijoles. My dad says when there was a little extra money, my grandma would buy chorizo or cheese to give it a little extra flavor. With a few tweaks, we can still keep this recipe budget-friendly but also increase the protein to make sure we feel satiated and satisfied.
MACROS
490 calories | 37 g protein | 60 g carbs | 11 g fat
Serves4
Ingredients
- 9 ounces (255 g) soy chorizo
- Avocado oil spray
- 2 cups (344 g) Frijoles de la Olla, cooked
- 16 low-calorie tortillas
- 4 cups (448 g) fat-free mozzarella cheese
- 1 tomato
- 1/4 white onion
- 1 - 2 jalapeños
- 1/4 bunch cilantro
- Juice of 1–2 limes
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2/3 cup (120 g) nonfat Greek yogurt
INSTRUCTIONS
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Add the soy chorizo to a hot pan and cook for 5 minutes, or until it is fully cooked. It should start to secrete oil. If it does not, add a light layer of avocado oil spray before adding the beans.
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Add the cooked beans to the pan with the chorizo and mash together. You can mash the beans until they are completely smooth or leave tiny chunks of beans, depending on your preference.
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Warm up the tortillas on a comal or pan for 30 seconds on both sides. The tortillas should be pliable and easy to fold.
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To make one serving of tacos, divide ½ cup (86 g) of beans among 4 tortillas. Add ⅛ cup (14 g) of fat-free mozzarella cheese to each taco and fold in half.
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Add the tacos to a hot comal and warm them up for 2 to 3 minutes on each side, or until the tortillas are golden brown and the cheese has melted.
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Chop the tomato, onion, jalapeños and cilantro into bite-sized pieces. Add them all to a bowl and mix with the lime juice, salt and pepper.
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Top the four tacos with ⅛ cup (30 g) of the pico de gallo and ⅓ cup (40 g) of nonfat Greek yogurt.
Credit Line
Reprinted with permission from Light & Easy Mexican Cooking by Jaimee Raquel Partida. Page Street Publishing Co. 2025. Photo credit: Toni Zernik and Justine Maldonado.
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