Healthier Chorizo

When I was growing up, I spent a lot of time at my Grandma’s house. One of her specialties was tacos and sometimes she would prepare Chorizo, in addtion to ground beef. I was only allowed a little of it and I loved it. Spicy, red, weird – it was interesting.

My kids had never had the Chorizo experience until I picked up some vegetarian Chorizo last week. I forgot to take a picture of it, but this is similar. The brand that I bought came in sausage-like tubes.

The kids all turned their noses up at it. “Yuck,” they said. I heated it up and added one can of drained black beans, then used the mixture to top nachos.

Guess what? They loved it. The beans give it a fuller texture and add interest to the appearance. They spicy chorizo non-meat “meat” has a lot of spice and flavor. Best of all, it is made of  TVP and isn’t full of fat and cholesterol like the traditional Chorizo. It’s a great buy and can be used in many different Mexican dishes including tacos, burritos, enchiladas, tostadas, with friend potatoes, in chili….. you get the idea. It’s useful stuff.

Image credit: Global Nutrition.com