THE RECIPE JOURNAL · Main Course
Taco Filling Made with Soy Chorizo
This savory taco filling made with soy chorizo is a delicious and easy way to enjoy a plant-based twist on a classic favorite. Packed with bold flavors and simple ingredients, it’s perfect for a quick weeknight meal.
FROM THE KITCHEN • Taco Filling Made with Soy Chorizo
01 THE RECIPE
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Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating a little oil in a skillet over medium-high heat. Toss in the soy chorizo and cook it until it’s starting to brown, which should take about 5 minutes. Then, add the chopped bell peppers and onion. Keep cooking everything together until the veggies soften up a bit but still have some crunch, around 5 more minutes. Pour in the water and sprinkle in the taco seasoning, stirring everything well until the mixture starts bubbling. Turn the heat down to medium and let it simmer for 3 to 4 minutes so the liquid reduces nicely. Finally, stir in the hot sauce and paprika to give it a little extra kick.
Why you’ll love it
This filling is full of bold, spicy flavors that mimic traditional chorizo but with a plant-based twist. It’s a great option for those looking to enjoy a hearty, protein-packed meal without meat. Plus, it cooks quickly and pairs well with many toppings.
How to serve
Serve the filling inside warm tortillas with fresh chopped onions, cilantro, and a squeeze of lime. Add avocado slices or a dollop of sour cream for creaminess. It also works well as a topping for nachos or mixed into rice bowls.
Storage & leftovers
Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a little water if needed to keep it moist. For longer storage, freeze the filling for up to 2 months.
