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Black Bean Chorizo Soup and Avocado Tacos

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Simple & Flavorful

Servings: 4

Cook Time: 15 minutes


Black Bean Chorizo Soup

I know what you’re thinking, “It’s about time you posted a new recipe!” I know, I’ve been more than lacking in inspiration these last couple of weeks. Interestingly enough as my cooking decreases so does my inspiration to write about it, and as my inspiration for writing about food decreases down goes my desire to cook, and round and round it goes. The vicious cycle perpetuates, allowing me to come to the conclusion that while I’ll never be compared to Martha Stewart, Chepina Peralta or anyone else of their stature, my little recipes will live on as long as I keep on sharing them. And while I’m at it, hope I can at least inspire you to keep on cooking!


Black Bean Chorizo Soup with a side of Avocado Tacos

The Chorizo Debate – Should I use nitrite/nitrate-free chorizo? Pork vs. beef ? And is it really gluten-free? These were the questions running through my mind when I was deciding which brand to use, and the truth is that I never thought of these questions until my diet needs began to change. I did some research and found that some popular chorizo brands use sodium nitrite to help preserve the meat, which is not a terrible thing, if you only eat chorizo or other cured meats sparingly. But if you have a turkey sandwich for lunch every day, you might want to reconsider where you buy your cold cuts. However, according to, “small doses of sodium nitrite are safe.” Still – some people might pefer to leave out nitrite all together.

Through my research I also found that most chorizo brands are gluten-free. So if ambiguous ingredient labels confuse you I already searched and found one brand that I like and doesn’t use any wheat or cereals in their chorizo or around their production lines, Supremo. I use the pork traditional chorizo but if you don’t like pork or want to shave off calories and fat from this meal then go with the traditional beef chorizo. I’ve also considered making my own chorizo, but that might take me some time to perfect so you’ll have to be patient with me while I try my luck with that.

THE GOOD NEWS: This is a meal that’s 100% gluten-free and high in protein. Plus it’s delicious! Like I would post anything that wasn’t.

¡Buen Provecho!


1 teaspoon olive oil

1 teaspoon minced garlic

4 ounces of pork chorizo {Substitute with beef chorizo for less calories and fat.}

30 ounces of black beans, cooked and drained. Or two 15 ounce cans of low-sodium black beans.

corn tortillas. Always buy from the refrigerated section to ensure highest quality with no preservatives added.

1 ripe avocado, sliced.

Mexican style cream or sour cream


1. HEAT the oil in a 2 – 3 quart pot and add the garlic. Sauté for one minute over medium heat.

2. ADD the chorizo and cook until it turns a darker reddish-brown, about 5 minutes {Keep stirring to avoid burning the chorizo}

3. STIR in the black beans and the water.

4. SIMMER for about 10 minutes. The key is to give the beans time to absorb the flavor of the chorizo.

5. SERVE immediately and garnish with a drizzle of cream and a side of warm tortillas and sliced avocado for your tacos.

{TIP} Warm your corn tortillas on a flat griddle or skillet for 30 seconds on each side. If you don’t have a tortillero, use a clean kitchen towel to keep them warm.


Black Bean Chorizo Soup with Mexican Cream

Avocado Tacos with Mexican Cream

Avocado Taco with Mexican Cream


Black Bean Chorizo Soup


About Maribel

Bilingual digital media and marketing pro | blogger| foodie | fashionista | philanthropist #NotTheCoolGirl

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