Sunny's Easy Chorizo and Bean Tacos

• 3 tablespoons vegetable oil
• 1/2 cup chopped onions
• 8 ounces Mexican chorizo, casing removed and discarded
• 1 clove garlic, grated on a rasp
• One 16-ounce can refried beans with green chiles
• Eight to twelve 6-inch flour tortillas, kept warm in the oven
• 2 cups shredded Cheddar-Monterey Jack blend
• 4 radishes, thinly sliced
• 1/2 cup fresh cilantro leaves
• 2 to 3 tablespoons hot sauce, such as Cholula

1. In a cast-iron or heavy-bottomed pan, heat the oil over medium-high heat.
2. Add the onions and cook until soft, about 5 minutes.
3. Add the chorizo and garlic, breaking up the chorizo with a wooden spoon to resemble ground meat.
4. Cook through.
5. Add the refried beans with a little water, if necessary, to get a smooth, not-too-dry consistency, and stir to combine with the chorizo and onions.
6. Make the tacos.
7. Arrange the tortillas on a plate using two for each taco.
8. Add the chorizo mixture, cheese, a few radish slices, a few cilantro leaves and a shake of hot sauce.
9. Repeat for the remaining tortillas and filling.

vegetable oil, onions, chorizo, clove garlic, beans, eight, cheddarmonterey, radishes, fresh cilantro, hot sauce

Taken from www.foodnetwork.com/recipes/sunny-anderson/sunnys-easy-chorizo-and-bean-tacos.html (may not work)