Soy Chorizo Taco Filling Recipes

SOY CHORIZO TACO FILLING

Soy Chorizo Taco Filling image

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!

Provided by Ms.Brittania

Categories 100+ Everyday Cooking Recipes Vegetarian Protein

Time 30m

Yield 12

Number Of Ingredients 9

Ingredients

2 tablespoons vegetable oil
8 ounces soy chorizo, cut into bite-sized pieces
2 green bell peppers, cut into bite-sized pieces
1 red bell peppers, cut into bite-sized pieces
1 medium onion, cut into bite-sized pieces
½ cup water
1 tablespoon taco seasoning mix, or to taste
1 teaspoon hot sauce, or to taste
1 teaspoon paprika, or more to taste

Steps:

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 : Calories 76.5 calories, Carbohydrate 5.4 g, Fat 5 g, Fiber 1.3 g, Protein 3.3 g, SaturatedFat 0.9 g, Sodium 261 mg, Sugar 1.4 g

VEGAN POTATO SOY CHORIZO TACOS

Vegan Potato Soy Chorizo Tacos image

This is a vegan version of popular Mexican tacos made are traditionally made with potatoes and pork chorizo that are deep fried, but I prefer this healthier version where you just heat the tortillas on the griddle with a very small amount of oil until they are crispy. [Recipe originally submitted to Allrecipes.com.mx]

Provided by gem

Categories World Cuisine Recipes Latin American Mexican

Time 53m

Yield 4

Number Of Ingredients 5

Ingredients

2 pounds Yukon Gold potatoes, peeled
salt and ground black pepper to taste
2 tablespoons vegetable oil, divided
12 ounces soy chorizo, crumbled
12 (6 inch) corn tortillas

Steps:

Place potatoes in a large pot and cover with salted water; bring to a boil. Cook, covered, until potatoes are easily pierced with a knife, about 30 minutes. Drain, reserving 1 cup cooking water.
Transfer boiled potatoes to a bowl and season with salt and pepper. Mash with a potato masher, adding reserved cooking water to reach desired consistency.
Heat 1 tablespoon oil in a large skillet. Cook soy chorizo for 5 minutes. Add mashed potatoes and mix well.
Heat tortillas on a hot griddle over medium heat to soften them. Fill them with equal amounts of potato-chorizo mixture. Fold them in half and brush the outside of the tortillas with the remaining 1 tablespoon oil. Place tacos on the hot griddle and cook, turning once, until crisp, 3 to 5 minutes.

Nutrition Facts : Calories 596.6 calories, Carbohydrate 85.2 g, Fat 21.2 g, Fiber 12.3 g, Protein 22.2 g, SaturatedFat 3.9 g, Sodium 961.9 mg, Sugar 2.5 g

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