Taco filling using soy chorizo sausage is served in warmed corn tortillas, with baby greens, and black beans for a veggie taco that will satisfy vegans and carnivores alike!
Ingredients
- 2 tablespoons vegetable oil
- 8 ounces soy chorizo , cut into bite-sized pieces
- 2 greens bell peppers , cut into bite-sized pieces
- 1 red bell peppers , cut into bite-sized pieces
- 1 medium onion , cut into bite-sized pieces
- 0.5 cups water
- 1 tablespoon taco seasoning mix , or to taste
- 1 teaspoon hot sauce , Optional
- 1 teaspoon paprika , Optional
Instructions
-
1
Heat oil in a skillet over medium-high heat. Add chorizo and cook until slightly browned, about 5 minutes. Add bell peppers and onion and cook until slightly soft but still firm, about 5 minutes more. Add water and taco seasoning. Stir until thoroughly mixed and water is bubbly. Reduce heat to medium and let water reduce, 3 to 4 minutes. Add hot sauce and paprika.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Spanish Recipes
Argentine Meat Empanadas
My original version of the Argentinean recipe for empanadas. Rich and delicious. Any meat can be used for this recipe, just be sure to cut it up into tiny pieces.
Mexican Breakfast Tacos
These Mexican breakfast tacos are quick, easy, and delicious! I learned this recipe from the cooks at my restaurant who like to sneak in breakfast before we open. I've grown to love this breakfast. If you like spicy food, you will love it, too.
Sausage, Potato, and Egg Casserole
This recipe is very conducive to additions or modifications of ingredients for variety. I make this large quantity because leftovers freeze well for future meals.