Last-minute Sausage Tacos
- 1 avocado, halved and chunked
- 1/2 vine tomato, chopped or a
handful of grape tomatoes, halved
- 2 to 3 tablespoons fresh cilantro, chopped
- lime juice from 1/2 lime
- 2 teaspoons very thinly sliced and chopped red onion
- salt to taste
- 2 spicy sausage links (I used pork, but you can use
- 2 tablespoons salsa verde or enchillada sauce
- 1 14-ounce can black beans
- 1/2 cup sharp cheddar, shaved or shredded
- lime wedges
- sour cream
- 6-8 hard taco shells (such as Trader Joe’s organic)
Preheat oven to 425°F. Make guacamole by smushing all the ingredients together until it reaches a chunky, just blended consistency. Place on table.
Remove the skins from sausages and brown the meat over medium heat in a skillet, breaking up the meat with a fork. Once the sausage is almost cooked through, add sauce or salsa and keep stirring until cooked through.
Heat beans in a small saucepan.
Bake tacos in preheated oven 2 to 3 minutes.
Plate sausages, beans, cheese, lime wedges, and sour cream in bowls and cutting boards on table with guacamole. Serve each diner two taco shells and have them customize their fillings at the table.