Chicken Chorizo and Black Bean Waffle Tacos! Okay, neither waffles nor tacos but say “waffle taco” three times out loud and you’ll see why I couldn’t resist.
Just barely in time for Cinco De Mayo I present you this vaguely Mexican marriage of waffle, taco, and quesadilla. Much like St. Patrick’s Day most of my culinary choices are fueled by what’s on sale at the market. May 5th means tortillas, chorizo, and avocado. Earlier this week I discovered that black beans and spicy chorizo make for an amazing taco. The salty heat of the chorizo subdued and softened by the black beans. Crispy goodness eaten for the sake of eating, no press allowed.
You could easily make these on the stovetop and call them quesadillas but, and mind you I’m no expert, ingredient wise I think they fall somewhere in between. Pros for waffle iron, no flipping required, and the tortilla gets crisped in some places but remains soft enough to easily fold. Pros for pan, a more evenly browned tortilla (see pros for waffle iron) and, most obviously, no waffle iron needed.
Two flour tortillas filled with your choice of cheese and chorizo and then waffled (just remember ‘any English noun can be verbed, but some are more resistant than others’) Add a generous portion of beans and veggies and you have yourself a satisfying meal.
I’m trying to up my veggies which is why I opted for flour tortillas, I wanted the usual amount of black beans and chorizo but extra space for avocado and salsa and a huge handful of mixed greens.
Chicken Chorizo and Black Bean Waffle Tacos
Makes one waffle taco- enough to share if you’re not that hungry.
- 2 10-12 inch flour tortillas
- ¼-1/2 cup shredded cheese- cheddar, jack, mozzarella any will work.
- ¼ cup cooked spicy chicken chorizo crumbles- okay okay it doesn’t have to be chicken
- ½ cup warm cooked black beans- lightly seasoned or unseasoned
- ¼ of a jumbo or ½ of a regular avocado, diced
- some red onion for crunch
- salsa or pico de gallo of your choice, to taste
- a heaping handful of greens
- fresh cilantro to taste
- radishes on the side for snacking
- Preheat waffle iron to medium high and lightly spray with nonstick cooking oil
- Place one tortilla on the bottom waffle iron and sprinkle with cheese and chorizo, leaving an approximately two inch gap along the outer edges to prevent crazy spillage. Add the second tortilla and close the lid, pressing firmly down.
- While the taco is waffling don’t waffle, make sure all your fillings are ready to go. Cook until cheese is melted, chorizo is hot, and tortilla is beginning to crisp.
- Carefully remove waffled tortilla to a cutting board.
- On one half of the tortilla add black beans, avocado, salsa, greens, onion, and anything else you might want on your taco. Fold in half and then cut in half (this is the easiest way to be able to pick it up and eat it with your hands, uncut it’s awkward, cut in quarters fillings tend to spill out.