Pinto Bean and Chorizo Tacos

Ingredients

• Lime - 1, cut into wedges
• Cilantro - 1/4 cup, chopped
• Tortillas - 8 small flour tortillas
• Salt and pepper - To taste
• Chili powder - 1 teaspoon
• Cumin - 1 teaspoon
• Garlic - 2 cloves, minced
• Onion - 1, diced
• Pinto beans - 1 can, drained and rinsed
• Chorizo - 8 ounces

Instructions

1. In a large skillet, cook the chorizo over medium heat until browned and cooked through. Remove from the skillet and set aside.
2. In the same skillet, add the diced onion and minced garlic. Cook until the onion is translucent and fragrant.
3. Add the drained and rinsed pinto beans to the skillet. Stir in the cumin, chili powder, salt, and pepper. Cook for 5 minutes, or until heated through.
4. Return the cooked chorizo to the skillet and mix well with the beans.
5. Warm the tortillas in a separate skillet or in the oven.
6. To assemble the tacos, spoon the chorizo and bean mixture onto each tortilla. Top with chopped cilantro and squeeze fresh lime juice over the filling.
7. Serve hot and enjoy!