The one downfall of following a recipe is that it typically makes a lot more than two servings -- even when I half the ingredients. Case in point the chorizo sandwiches I featured earlier in the week -- even after making three sandwiches there was plenty of chorizo sausage left over. I decided a good way to use it up would be to have a taco night. I opted to eat a deconstructed taco -- and made up a plate with some jasmine rice, black beans, chorizo, baby arugula, salsa, shredded mozzarella cheese, and a dollop of guacamole. D made up some tacos with some shells we had leftover from a previous taco night, and filled them with refried beans, black beans, chorizo, and all the fixings.
(Naked) Tacos
When we do taco night, I typically gather all the ingredients together, cook what needs to be cooked, set everything on the kitchen table, and then ring the virtual dinner bell. Following is a list of the ingredients I use for our tacos; if you opt to make rice, you could season it with a teaspoon or two of taco seasoning before cooking -- I opted to make it plain since I have plans to use up the leftovers later this week.
jasmine rice (I cooked up the rice in my rice cooker; 1 cup rice to 2 cups water)
chorizo sausage and black beans (reheated in the microwave)
black beans (warmed on the stovetop)
organic baby arugula
salsa
Greek yogurt
shredded mozzarella cheese (or cheese of your choice)
guacamole
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