Chorizo Refried Beans

Chorizo Refried Beans Recipe
Photo: Annabelle Breakey; Styling: Randy Mon
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.

Yield:

Makes 4 to 6 servings

Recipe from

Sunset

Nutritional 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

Ingredients

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)

Preparation

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.

Note: Nutritional analysis is per serving.

Note:

January 2010
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