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.