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Chorizo Refried Beans

Photo: Annabelle Breakey; Styling: Randy Mon
Yield Makes 4 to 6 servings
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)

Nutrition Information

  • 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

  1. Cook chorizo in oil in a large nonstick frying pan over low heat, mashing, until it starts to brown, about 5 minutes.

  2. 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.

  3. Note: Nutritional analysis is per serving.