Soy Chorizo Taco Filling

When I was a vegetarian, I noticed that some of the dishes that gave me heartburn in the meat-version, did not do so in the veggie version. A couple of examples would be vegetarian sausage, which is also much lower in fat than the meat-version and vegetarian chorizo. I love that stuff.

I picked up some Soy Chorizo from Trader Joes today with the idea to turn it into two different dishes – a taco filling and a vegetarian chili. Here’s my recipe for the taco filling, which I turned into a taco salad. If you are interested in making the chili, then reserve half of the filling and keep it in the refrigerator until tomorrow. I’ll give you that recipe tomorrow. It’s easy and simmers in the crockpot all day.

Vegetarian Chorizo Taco Filling

* 2 TB olive oil
* 1 onion, diced, about 1 cup
* 4 oz can diced green chilis
* 1 package Soy Chorizo
* 16 oz can of Kidney beans, can substitute black or pinto beans
* 1/2 cup water

1. Heat olive over medium high heat.
2. Add onions and saute for 3 minutes.
3. Add canned green chili to pan, stir.
4. Open chorizo and add to the pan. Break it up with a wooden spoon.
5. Add the water and stir.
6. When water is cooked off, the filling is ready.

Serve as a taco or burrito filling. Also makes a great taco salad.

Image credit: Michelle Smith