There’s just something undeniably comforting about the marriage of spicy chorizo and hearty beans, wrapped in a warm tortilla and topped with a cool, creamy sauce. Frijoles y Chorizo Tacos with Avocado Crema take everything you love about recetas mexicanas and turn it into a street food-inspired meal that feels both familiar and exciting. These tacos are built around the irresistible pairing of refried beans with chorizo, layered with fresh garnishes and drizzled with a zesty avocado crema. Whether you’re cooking for a crowd or just want to spice up your weekday dinner routine, this recipe brings together bold flavors, minimal effort, and maximum satisfaction.
Frijoles y Chorizo Tacos with Avocado Crema
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Total Time 35 minutes mins
Course Main Course
Cuisine Mexican
Servings 4 (makes 8 tacos)
Large skillet A cast-iron skillet is ideal for browning chorizo and heating tortillas, but a nonstick pan will work in a pinch.
Blender or food processor Needed to make the smooth avocado crema.
Spatula or wooden spoon For stirring the chorizo and beans mixture.
Knife and Cutting Board Essential for prepping your onion, garlic, avocado, and garnishes.
Tongs Useful for flipping tortillas and assembling tacos.
For the Frijoles y Chorizo Filling
- 1 tablespoon vegetable oil
- 1/2 white onion finely chopped
- 2 cloves garlic minced
- 9 ounces Mexican chorizo raw, uncooked
- 1 15 oz can of pinto beans, drained and rinsed (or use homemade if you prefer)
- 1/4 cup water or broth chicken or vegetable
- Salt to taste
- 1/2 teaspoon cumin
- 1/4 teaspoon smoked paprika optional, for extra depth
- 1 tablespoon chopped fresh cilantro optional
For the Avocado Crema
- 1 ripe avocado
- 1/4 cup sour cream or Greek yogurt
- Juice of 1 lime
- 1 tablespoon olive oil
- 1 tablespoon chopped cilantro
- Salt to taste
- 1 clove garlic minced
- 1 –2 tablespoons water to thin, as needed
For the Tacos
- 8 small corn tortillas flour can be used if preferred
- Diced red onion
- Chopped cilantro
- Crumbled queso fresco or Cotija cheese
- Lime wedges
Step 1: Sauté Onion, Garlic, and Chorizo
Heat the vegetable oil in a large skillet over medium heat. Add the chopped onion and sauté for 2–3 minutes until it starts to soften. Stir in the minced garlic and cook for another 30 seconds.
Next, crumble the chorizo into the skillet. Cook for 5–6 minutes, stirring frequently and breaking it apart with a spoon, until it’s browned and cooked through. The oils and spices from the chorizo will start to coat the onions, creating a rich base for your filling.
Step 2: Add Beans and Seasoning
Once the chorizo is cooked, add the pinto beans to the skillet along with about 1/4 cup of water or broth. Stir to combine, allowing the beans to soak up all that chorizo flavor. If you'd like a creamier texture similar to chorizo refried beans recipe, use a spoon or masher to gently smash some of the beans.
Add the cumin, smoked paprika (if using), and a pinch of salt. Let everything simmer together for about 5 minutes until heated through and slightly thickened. Stir in chopped cilantro if using. This savory mix of chorizo and beans will be the heart of your tacos — rich, flavorful, and deeply satisfying.
Step 3: Prepare the Avocado Crema
While the chorizo beans are simmering, make the avocado crema. In a blender or food processor, combine the avocado, sour cream, lime juice, olive oil, cilantro, garlic, and a pinch of salt. Blend until smooth. Add water 1 tablespoon at a time to thin it out to your desired consistency. You’re looking for a sauce that can be easily drizzled over the tacos without being too runny.
Step 4: Warm the Tortillas
Use a dry skillet over medium heat to warm each tortilla for about 30 seconds per side. This makes them pliable and gives a slight char that enhances the taco flavor. Keep them warm by wrapping them in a clean kitchen towel.
Step 5: Assemble the Tacos
Spoon a generous amount of the chorizo beans Mexican filling onto each tortilla. Top with a drizzle of avocado crema, a sprinkle of diced red onion, chopped cilantro, and crumbled queso fresco. Serve with lime wedges for an optional but highly recommended citrusy burst.
Pairings
Frijoles y Chorizo Tacos are deeply savory with smoky, spicy undertones from the chorizo and creamy coolness from the avocado crema. They pair beautifully with a variety of sides and drinks:
Drinks
- A cold Mexican lager like Modelo or Pacifico balances the richness.
- For a non-alcoholic option, try agua fresca made from watermelon or hibiscus.
- A light margarita or paloma adds a citrusy kick.
Sides
- Elote (Mexican street corn) or esquites adds texture and flavor that complements the tacos.
- A crisp green salad with lime vinaigrette cuts through the richness.
- Try serving with frijoles charros for a true bean-lover’s feast.
Dessert
- Something light and citrusy like lime sorbet or mango with chili and lime finishes the meal perfectly.
Frequently Asked Questions
1. What kind of chorizo should I use?
For this recipe, use Mexican chorizo, which is fresh and uncooked, not the cured Spanish kind. You’ll remove it from the casing and cook it down like ground meat. If you can’t find it, some grocery stores carry “spicy ground pork” or bulk sausage that’s similar in flavor, or you can make a simple version at home with ground pork and Mexican spices.
2. Can I use canned refried beans instead?
Yes, especially if you're in a hurry. Simply heat canned refried beans in a pan, stir in cooked chorizo, and season to taste. This shortcut still makes for a delicious chorizo beans recipe and is commonly used in many chorizo and beans recipes across Mexico.
3. Can I make this vegetarian?
Absolutely! Use a plant-based chorizo (many brands make soy or seitan versions), and make sure to use vegetarian-friendly refried beans or cooked whole beans. The spices still carry the flavor, and the chorizo refried beans recipe works great with vegetarian swaps.
4. What beans work best?
Pinto beans are traditional and most common in mexican beans with chorizo, but you can also use black beans, kidney beans, or even white beans. Homemade beans will give you more control over texture and saltiness, but canned work perfectly too.
5. Can I make the filling ahead of time?
Definitely. The chorizo and beans filling keeps well in the fridge for up to 4 days and reheats beautifully. It also freezes well for up to 2 months, making it ideal for meal prep or busy weeknights.
