Chorizo, tomato and black bean taco’s with coriander sour cream

Mauritian Octopus Curry Lamb Chops with Tomato Couscous


1 brown onion, finely chopped

2 garlic cloves, finely chopped

2 tbsp Monini Extra Virgin Olive Oil

3 chorizo sausages, finely chopped

¼ cup Mutti Double Concentrate
Tomato Paste

1 tsp smoked paprika

400g can Mutti Polpa Finely
Chopped Tomatoes

400g can black beans, rinsed and drained

1 small red onion, peeled and thinly shaved

Juice of 1 lime, extra to serve

8-12 small tortillas, warmed

2 cups finely shredded cabbage

50g smoked cheddar, shaved


Coriander sour cream

150g sour cream 

4 pickled jalapenos 

½ cup coriander leaves

1 spring onion, chopped 

Juice of ½ lime

How to prepare

  1. To make the coriander sour cream, place ingredients in a small food processor or blender and whiz until smooth. Season to taste. Set aside.
  2. Heat oil in a large non-stick frypan over medium heat. Add onion, garlic and 1 teaspoon salt flakes. Cook, stirring, for 7 minutes or until softened. 
  3. Add chorizo and cook, stirring, for a further 7 minutes until chorizo fat has rendered.
  4. Add tomato paste, paprika and stir for 2 minutes to lightly caramelise, then add tomatoes and black beans, reduce the heat to low and simmer, for 7 minutes until thickened and reduced. Season to taste. 
  5. Combine the red onion and lime juice in a bowl, season with salt flakes and mix well, until the onion starts to soften. Set aside until ready to serve.
  6. To serve, spoon the chorizo bean mixture onto the warm tortillas, top with cabbage, onions, cheese and drizzle over the coriander sour cream.