Slow-Cooked Chorizo and Black Bean Tacos

By AislePrompt Editorial · Published 2026-04-17 · Updated 2026-04-17

Simmered chorizo and black beans in a tomato-infused sauce, served on warm corn tortillas with fresh cabbage and cilantro for a vibrant weeknight dinner. This Mexican recipe, ready in about 40 minutes, pairs chorizo sausage, black beans, tomato sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 oz chorizo sausage
• 1 can (15 oz) black beans
• 1 cup tomato sauce
• 1/2 cup diced onion
• 1/4 cup diced red bell pepper
• 2 cloves minced garlic
• 1 tsp cumin
• 1/2 tsp oregano
• 1/4 tsp red pepper flakes
• 8 corn tortillas
• 1/2 cup shredded cabbage
• 2 tbsp chopped cilantro
• 1, cut into wedges lime

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: In a medium saucepan, combine 12 oz sliced chorizo sausage, 1 can (15 oz) rinsed black beans, 1 cup tomato sauce, 1/2 cup diced onion, 1/4 cup diced red bell pepper, 2 minced garlic cloves, 1 tsp ground cumin, 1/2 tsp dried oregano, and 1/4 tsp red pepper flakes. Bring to a gentle simmer over medium heat and cook for 20 minutes, stirring occasionally until flavors meld and sauce thickens slightly.
2. Step 2: Warm 8 corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
3. Step 3: Spoon the chorizo and bean mixture onto warm tortillas, top with 1/2 cup shredded cabbage and 2 tbsp chopped cilantro, and serve immediately with lime wedges on the side.