Vegan Street Tacos

Heat 1 tsp. vegetable oil in large nonstick skillet over medium heat. Add ½ onion, sliced and 2 tsp. chopped seeded jalapeño; cook, stirring, until tender, about 10 minutes. Add 1 12-ounce package soy chorizo, casing removed and cook until beginning to brown in spots, stirring often, about 5 minutes.

Meanwhile, cook 1 15.4–16-oz. can vegetarian refried black beans in heavy small saucepan over low heat until heated through, stirring occasionally.

Stack 2 warm corn tortillas for each of 6 tacos. Spread scant 2 Tbsp. beans over each stack. Top with soy chorizo mixture, dividing equally. Sprinkle with diced white or red onion and chopped fresh cilantro.