Past Recipes
Chorizo-Spiced Beet Tacos

Chorizo-Spiced Beet Tacos with Refried Beans and Tomato Salsa

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Recipe Details


Don’t be fooled by the name; this week’s tacos are vegetarian-friendly. We’re seasoning roasted beets with a blend of chorizo-inspired spices, like dried chiles, garlic, and paprika. These warm corn tortillas are layered with hefty refried beans and dressed up with a slew of our favorite toppings—sliced avocado, tomato salsa, queso blanco, and cilantro.


  • Vegetarian

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Giuseppe

By Chef Giuseppe

Nutritional info

  • Calories 790
  • Protein 24g
  • Total Carb 88g
  • Total Fat 42g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • red beets
    8 ounces
    red beets
  • tomato
  • lime
  • scallions
  • cilantro
    1/8 ounce
  • chorizo spice mix
    1 teaspoon
    chorizo spice mix
  • pinto beans
    1 can
    pinto beans
  • corn tortillas
    corn tortillas
  • avocado
  • queso blanco
    2 ounces
    queso blanco

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • aluminum foil
  • baking sheet
  • 8" medium pot
  • potato masher (optional)

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 450°F. Rinse all produce. Peel beets, halve, and cut into ¼-inch half-moons. Roughly chop tomato. If you have a zester and want to infuse your beans with even more flavor, zest up to ½ of lime, then halve, and cut 1 half into wedges for serving. Trim and discard scallion roots and thinly slice, keeping whites and light greens separate from dark greens. Finely chop cilantro leaves and stems.

  2. Roast beets

    Roast beets

    Line a baking sheet with aluminum foil. On prepared sheet, toss beets with chorizo spice mix, 1 tablespoon olive oil, ½ teaspoon salt, and pepper as desired. Arrange in a single layer and roast until golden brown and softened, 20-22 minutes.

  3. Make refried beans

    Make refried beans

    While beets roast, heat 1 tablespoon olive oil in a medium pot over medium-high heat. When oil is shimmering, add scallion whites and light greens; cook, stirring, until softened, 1 minute. Add pinto beans and their liquid; cook until liquid is reduced by ¾, 12-14 minutes more. Remove from heat. Using a fork or potato masher, mash beans until smooth, then stir in lime zest (if using) and half of cilantro. Season with ¼ teaspoon salt and pepper as desired.

  4. Warm tortillas and make salsa

    Warm tortillas and make salsa

    Stack tortillas and wrap loosely in foil, leaving a small opening in the pouch for steam to escape. Place in oven (with beets) to warm for 5-10 minutes. Meanwhile, in a medium bowl, toss tomato, scallion dark greens, juice of ½ lime, 1 tablespoon olive oil, ¼ teaspoon salt, and pepper as desired to combine.

  5. Prepare avocado

    Prepare avocado

    Halve avocado and discard pit; carefully scoop out flesh, discarding skin, then thinly slice.

  6. Plate beet tacos

    Plate beet tacos

    Divide tortillas between serving plates. Layer with refried beans, chorizo-spiced beets, and tomato salsa. Crumble over queso blanco, then top with avocado. Garnish with remaining cilantro and serve with lime wedges on the side. Enjoy!

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