Crunchy soy chorizo tacos with black beans (Easy Trader Joe's dinner!)

Platter of soy chorizo tacos with black beans.

5 from 2 votes

Crunchy soy chorizo tacos with black beans (Easy Trader Joe's dinner!)

Say hello to your new favorite weeknight dinner. This delicious family favorite is made with flavorful vegan chorizo, black beans, and all of your favorite taco toppings stuffed into crunchy shells. It's one of those dinners that always sounds good!

Makes about 20 tacos

Prep Time10

Cook Time20

Total Time30

Course: Appetizer

Cuisine: Mexican, Vegan

Keyword: comfort food, party food

Servings: people

Calories: 268kcal

Author: Cadry Nelson

Ingredients

1 teaspoon avocado oil or your preferred neutral-flavored cooking oil
¾ cup chopped onions
2 garlic cloves minced
12 ounces soy chorizo
2 (15-ounce) cans black beans drained & rinsed (3 cups)
1 teaspoon paprika
1 teaspoon cumin
1 teaspoon ancho chili powder
1 teaspoon granulated onion or onion powder
Generous pinch of salt
¼ cup water
20 crunchy taco shells
3 cups chopped romaine lettuce
1 ½ cups vegan cheese shreds Mexican blend or cheddar style
1 ½ cups chopped tomatoes
½ cup chopped cilantro

Instructions

Put oil in a non-stick skillet and bring to a medium heat. Add chopped onions, and saute 3 to 5 minutes, until fragrant.
Once the onions are soft and fragrant, add minced garlic, and saute about 30 seconds.
Add soy chorizo to the skillet and brown it, about 3 to 5 minutes.
Add black beans to the skillet. Then sprinkle on paprika, cumin, ancho chili powder, granulated onion, and a generous pinch of salt. Use a spatula to combine everything.
Add water to evenly incorporate all of the spices and make the taco meat saucy and not dried out. Continue cooking until the sauce has thickened a little, about 3 to 5 minutes. Once it's ready, turn off the heat and set aside.
Warm the crunchy taco shells in the air fryer or oven. You can follow the instructions listed on the box, or use my guides here:
To warm taco shells in the air fryer: Put crunchy taco shells directly into the air fryer basket. I like to leave them stacked inside of each other just as they are in the box, so that they don't fly into the heating element or curl shut at the end. (If you're making all 20 tacos, you may have to work in batches.)
Air fry at 360 degrees for 3 or 4 minutes, or until browned to your liking. Then remove from the air fryer. (Be aware they will be hot. Use toast tongs for removing from air fryer, if necessary.)
To warm taco shells in the oven: Put crunchy taco shells onto a baking sheet. Bake in a preheated oven at 350 degrees for 3 to 5 minutes or until slightly warmed and crisp. Then remove from the oven.
Fill the heated shells with the soy chorizo & black bean mixture, chopped romaine, vegan cheese shreds, tomatoes, and cilantro. Then serve right away.

Notes

The nutrition information listed below is for 2 tacos per person. But obviously, that will vary, depending on how heavily people fill their tacos. Also, serving amounts will vary, depending on how many tacos each person would like to eat.

Storage & reheating instructions

Store leftover vegan taco meat & toppings separately in airtight containers in the refrigerator. Everything except the chopped romaine & cilantro will keep about 4 days. (Chopped romaine & cilantro have a tendency to brown before then.)

Reheat soyrizo taco meat in the microwave or in a skillet on the stove.

Nutrition