Chorizo Refried Beans

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

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Nutritional Information

Amount per serving
  • Calories: 310
  • Calories from fat: 61%
  • Protein: 13g
  • Fat: 21g
  • Saturated fat: 4.8g
  • Carbohydrate: 21g
  • Fiber: 7.6g
  • Sodium: 546mg
  • Cholesterol: 25mg


  • 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)


  1. 1. Cook chorizo in oil in a large nonstick frying pan over low heat, mashing, until it starts to brown, about 5 minutes.
  2. 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.
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