MorningStar Farms® Chorizo Baleadas

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.