- 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)
- calories 310
- caloriesfromfat 61 %
- protein 13 g
- fat 21 g
- satfat 4.8 g
- carbohydrate 21 g
- fiber 7.6 g
- sodium 546 mg
- cholesterol 25 mg
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.
Note: Nutritional analysis is per serving.