Slow-Cooked Chorizo and Black Bean Tacos

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 ready in about 40 minutes pairs chorizo sausage, (15 oz) 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.

Prep: 15 min Cook: 25 min Serves 4 Mexican cuisine 420 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Slow-Cooked Chorizo and Black Bean Tacos take to make?

Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow-Cooked Chorizo and Black Bean Tacos?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chorizo sausage from drying out.

Can I substitute ingredients in Slow-Cooked Chorizo and Black Bean Tacos?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Cooked Chorizo and Black Bean Tacos for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow-Cooked Chorizo and Black Bean Tacos?

Mexican mexican like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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