Chorizo / Black Bean Recipe

Brown chorizo

Heat a large skillet over medium-high heat. Add the chorizo (no additional fat initially); break it up with a wooden spoon. Cook, stirring occasionally, until most of the pink is gone and the meat is starting to brown, about 6–8 minutes.

Drain excess fat

If there is an excessive amount of rendered fat, carefully pour off all but about 1 tablespoon from the pan. Return pan to medium heat.

Add aromatics

Add the olive oil (if pan is very dry), diced onion and bell pepper to the skillet with the chorizo. Sauté until the onion is translucent and pepper is softened, about 4–5 minutes. Add the minced garlic and chopped jalapeño; cook 30–45 seconds until fragrant.

Add tomato elements

Stir in the tomato paste and cook 1 minute to remove raw edge. Add the canned diced tomatoes with juices and the broth; stir to combine and scrape up browned bits from the bottom of the pan.

Season and simmer

Add ground cumin, smoked paprika, dried oregano, salt and black pepper. Bring to a gentle simmer, reduce heat to medium-low, and cook uncovered for 6–8 minutes to let flavors meld and sauce thicken slightly.

Incorporate black beans

Add the drained and rinsed black beans to the skillet. Stir to combine and continue to simmer gently 5–7 minutes until beans are heated through and sauce coats beans.

Adjust consistency and seasoning

If the mixture seems too thick, add up to 2–4 tablespoons additional broth or water. Taste and adjust salt and pepper as needed. Squeeze lime juice over the mixture (about 1 tablespoon) and stir.

Finish with cilantro

Remove from heat and stir in chopped cilantro, reserving a little for garnish.

Spoon the chorizo and black bean mixture over cooked rice or serve in warm corn tortillas. Top with slices of avocado, a dollop of sour cream or crema, and a sprinkle of crumbled queso fresco. Garnish with remaining cilantro and an extra lime wedge.