Time: 15 minutes. Chorizo makes these velvety beans extra-rich and savory. If you're in a real rush (or don't want chorizo), just microwave the beans, thinned with a bit of water, while you're making the huevos rancheros.
6 ounces Mexican chorizo, squished out of casing and crumbled
4 tablespoons canola oil
2 cans (15 oz.) refried pinto beans
About 1/4 cup shredded jack cheese (optional)
How to Make It
Cook chorizo in oil in a large nonstick frying pan over low heat, mashing, until it starts to brown, about 5 minutes.
Add beans and a few tablespoons of water to thin them if necessary. Heat for a few minutes, stirring occasionally. Turn out onto warm plates and top with cheese if you like.
This is almost a perfect recipe, but then one tiny ingredient kills it. In fact, I would have given this 5 Stars & raved about how it needed 3 more stars to even come close to how delicious it was...but that damn "oil" snuck in and ruined the whole darn recipe & this review. Cook the chorizo & drain half the fat because there's going to be a ton of it, then add in the beans--that's it. The canned refried beans already have an unheard of amount of lard/grease/oil in them--why add more? By the way, if you were to make actual refried beans (from dried or canned whole beans) then you might need the extra oil...maybe. So try this recipe without adding the oil and you will have something DELICIOUS! Also, you could add some diced onion to the browned chorizo & saute until softened-then add the beans! Yummy too.
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!