Chorizo Wraps With Veggies 30 Minute Meal Recipes

Steps:

• Heat a large frying pan and add chopped chorizos (don't add any oil). Saute for 5-10 minutes, until sausages pieces are done.
• You can chop the veggies while the chorizo is cooking.
• Remove chorizos and set aside, and drain off all but one tablespoon of the oil that has cooked out of the chorizos.
• Reheat the oil and add smoked paprika (if using it) and stir well.
• Add chopped onions and bell peppers and saute for 5 minutes, until softened.
• Add chopped corn kernels and saute for 2 minutes.
• Add lime juice and 1/4 cup of the taco sauce and cook for 2 minutes. You want the lime juice to mostly evaporate.
• Add cooked chorizos and let everything heat through for another 2 minutes.
• While the mixture heats, heat the tortillas according to package directions. I usually zap the whole pack in the microwave for about 1 minute. Be sure to remove the silica gel sachet from the pack before heating.
• Along the way, get the garnishes ready. These are the remaining taco sauce, sour cream, cheese, lettuce, olives (if used) and any other garnishes you like.
• Let everyone assemble their own servings. I usually smear some sour cream on a tortilla, then top with the chorizo mixture and all the garnishes, and fold. Be prepared for some fallout and very messy hands.

Steps:

• Add the mushrooms, onion, walnuts, chickpeas, jalapeño, and garlic to a food processor. Pulse until very coarsely chopped.
• Heat the olive oil in a large skillet over medium heat. When the oil is shimmering, add the mushroom and chickpea mixture to the pan. Sprinkle in the paprika, garlic powder, cumin, oregano, salt, smoked paprika, coriander, chili powder, pepper, onion powder, red pepper flakes, and cinnamon. Sauté for 8-10 minutes, stirring often, until lightly browned.
• Add the tomato paste. Continue cooking for 3 minutes more, until the mixture is slightly thickened and browned.
• Add the apple cider vinegar and soy sauce. Stir and sauté for 2 minutes, until the liquid is absorbed.
• Serve the chorizo hot in your favorite dishes.
• Enjoy!

Steps:

• Remove chorizo from casings. In a large cast-iron or other heavy skillet, cook chorizo over medium heat until cooked through, breaking into crumbles, 6-8 minutes. Drain and return to pan., In a small bowl, whisk eggs and milk until blended. Add egg mixture to chorizo. Cook and stir until eggs are thickened and no liquid egg remains. Stir in cheese. Spoon 1/2 cup egg mixture across center of each tortilla. Add toppings of your choice. Fold bottom and sides of tortilla over filling and roll up.

Steps:

• Fry chorizos till crisp.
• In another pan melt butter saute onions and pepper till translucent.
• Scramble the eggs with water and add to pan with onions scramble till desired doneness.
• Season with salt and pepper.
• Warm tortillas in micro for a couple seconds.
• Place 1/4 cup cheese on each tortillas then place cooked chorizos evenly on cheese and place egg mixture on cheese.
• Roll up and serve with salsa and cilantro garnish.