Sunnys Easy Chorizo and Bean Tacos
Ingredients
- 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
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