1jalapeño or serrano pepper, trimmed, cut longways, and sliced into thin pieces
For the Wraps
1poundchorizo sausage(bulk or casings removed)
115 ounce canblack beansdrained and rinsed
1limejuiced
1headbutter lettuce rinsed and leaves separated
Suggested Toppings
crumbled queso fresco
sour cream
cilantro
Instructions
For the Pickled Onions & Peppers
Bring the vinegar, water, and honey to a boil in a small pot over high heat. Remove from the heat and stir in the sliced onions and peppers. Set aside while you prepare the rest of the meal.
For the Wraps
In a large skillet over medium-high heat, add the chorizo, occasionally breaking it up with a spatula while it cooks. Once it starts to brown, stir in the beans. Cook until the meat is no longer raw (pink) in the middle.
Turn off the heat and pour in the lime juice while scraping up the brown bits off the bottom of the pan.
Drain the onions and peppers, and serve with the meat mixture, lettuce cups, cheese, sour cream, and cilantro.