Mexican-Inspired Smoky Chorizo, Green Bean & Artichoke Tacos

Ingredients

• 65g chorizo or vegetarian chorizo-style sausages
• 100g black beans or pinto beans, drained and rinsed
• 55g green beans, finely chopped
• 20g sun-dried tomatoes, finely chopped
• 25g grilled artichokes, chopped
• ¼ onion, finely diced
• ½ garlic clove
• ½ tomato, diced
• 1–2 small tortilla wraps
• 40g plain yoghurt
• 15g cheddar, optional
• ¼ lime or lemon, juiced
• ½ tsp mild paprika
• ¼ tsp ground cumin
• 5ml oil

Method

1. Heat oil in a frying pan. Add onion and cook for 5 minutes until soft.
2. Add garlic, mild paprika and cumin. Cook for 30 seconds.
3. Add green beans with a splash of water. Cover for 4–5 minutes, until tender.
4. Add black beans and tomatoes. Cook for 3–4 minutes.
5. Remove baby and toddler portions now if needed. Squash beans and chop green beans small.
6. Add chorizo or vegetarian chorizo-style sausages, sun-dried tomatoes and artichokes to the main pan. Cook for 5–6 minutes until hot and slightly sticky.
7. Warm tortillas.
8. Serve the filling in tacos with yoghurt, optional cheddar and lime or lemon. Adults can add hot sauce.