SERVES 4 HANDS-ON TIME: 25 MINUTES TOTAL TIME: 25 MINUTES

1 pound fresh chorizo or Italian sausage, casings removed
1 russet potato (8 ounces), cut into 1/4-inch pieces
1 15-ounce can black beans, rinsed
4 radishes, cut into small pieces
1/2 cup chopped fresh cilantro
2 tablespoons fresh lime juice
8 hard taco shells, warmed
1 avocado, sliced
1/4 cup sour cream

1. In a large nonstick skillet, cook the chorizo and potato over medium-high heat, breaking up the chorizo with a spoon, until it is browned and the potatoes are tender, 12 to 15 minutes.

2. Meanwhile, in a medium bowl, combine the beans, radishes, cilantro, lime juice, oil, cumin, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

3. Fill the taco shells with the chorizo mixture, black bean salsa, avocado, and sour cream.

Real Simple, October 2010, page 247

Advertisements