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MorningStar Farms® Chorizo Baleadas
MorningStar Farms® Chorizo Baleadas 1

MorningStar Farms® Chorizo Baleadas

Products Used: MorningStar Farms® Chorizo Crumbles
Servings: 4


Cooked chorizo crumbles

Refried pinto beans

  • 8 oz. Canned pinto beans
  • 2 tsp. Canola oil
  • 2 oz. Onion, small dice
  • 1 tsp. Salt


  • 1 cup Apple cider vinegar
  • ½ cup Water
  • 1 Tbs. Salt
  • 2 tsp. Sugar
  • ½ tsp. Black pepper
  • 1 tsp. Dried oregano
  • 4 oz. Green cabbage, sliced thin
  • 2 oz. Red onion, julienned
  • ½ oz. Jalapeño, thinly sliced
  • 4 ea. 10’ flour tortillas
  • 8 oz. Refried pinto beans
  • 8 oz. Cooked MorningStar Farms® Chorizo Crumbles
  • 2 oz. Queso fresco, crumbled
  • 2 oz. Sour cream
  • 1 ea. Avocado, sliced
  • 6 oz. Curtido
  • 1 ea. Lime, wedged

Recipe Directions

For the cooked MorningStar Farms® Chorizo Crumbles:
1. Heat canola oil in a sauté pan and add the onions and garlic and sauté for about 1 minute.
2. Add the MorningStar Farms® Chorizo Crumbles and sauté for another 30 seconds.
3. Add the dried oregano and water and cook until the water is absorbed, about 1 minute.
For the refried pinto beans:
1. Place the beans with their liquid into a food processor and process until lightly mashed.
2. Heat a skillet over medium heat with the canola oil and add the onions and garlic and sauté for about 1 minute.
3. Add the mashed pinto beans and salt and cook until the excess liquid has evaporated and the beans are slightly dry.
For the curtido:
1. In a pot, heat the vinegar, water, salt, sugar, pepper, and oregano to a simmer.
2. Place the cabbage, onions, and jalapeño into a bowl and pour the vinegar over top, just enough to submerge the vegetables.
3. Let the cabbage sit at room temperature for about 1-2 hours.
4. Drain vinegar and reserve the pickled cabbage.
To build the baleadas:
1. Warm the flour tortillas on a griddle.
2. Spread the refried beans on the bottom of the tortilla, then add the MorningStar Farms® Chorizo Crumbles on top.
3. Garnish with the queso fresco, sour cream, and sliced avocado.
4. Serve with the curtido and lime wedges.