Ooey gooey cheesy, rich, spicy and insanely delicious, this easy chorizo and beans delivers bold addictive flavors. Using only a handful of ingredients, this fun dish can be served with chips, tortillas, crusty bread and more. So good!
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Why You Should Make This Recipe
- This recipe is quick, easy and delivers bold, delicious flavors. Spicy, creamy, ooey gooey cheesy, the ultimate comfort food. If you love cheesy beans check out this recipe too.
- It's versatile and can be eaten as a dip with chips or with tortillas, over rice, with crusty bread or even as a component of tacos and burritos. Top it with guacamole and it takes it to the next level!
Key Ingredients and Variations
- Chorizo: without casing. Chorizo is pork, it's a little spicy and very flavorful. I use Mexican chorizo which is spicier than Spanish chorizo which is a little smokier.
- Onion: I use white onion but yellow works great too. Small diced.
- Jalapeño: small diced, remove membranes and seeds to control spice level. The more seeds the spicier.
- Pinto beans: I use canned, drained beans (I usually don't rinse them oops)
- Fire- roasted tomatoes: diced or petite diced is best. Drain the can or the chorizo and beans will be too liquidy.
- Shredded cheese: I use a mix of freshly shredded sharp cheddar and mozzarella. You can use Mexican-style mix cheese too.
- Cilantro: adding freshness to this rich dish.
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How to make Chorizo and beans
- Preheat oven to 350° Fahrenheit.
Step 1:
- Heat up cast iron skillet, spray with cooking oil. Add chorizo and cook for about 5 min, then add diced onion and jalapeño, stir them in and cook for about 5 min or until tender.
Step 2:
- Add beans, drained fire-roasted tomatoes, half shredded cheese and cilantro and stir everything in.
Step 3:
- Sprinkle cheese on top, add sliced jalapeño. Place in oven and bake for about 20 min or until cheese is melted. Carefully remove from oven, and serve with side of tortillas or chips. Enjoy!
More Recipes To Explore
Top Tips
- Be cautious when using a cast iron skillet as it gets very hot in the oven.
- Drain the cans of tomatoes and beans to avoid the dish to be too watery.
- Make it vegetarian by using a plant-based chorizo or sausage. Or adding more beans.
- Leftovers can be kept in an airtight container refrigerated for up to 4 days.
Frequently Asked Questions
Definitely! Drain the excess fat from the chorizo in the skillet after cooking it, right before adding the beans and tomatoes.
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Chorizo and Beans
Equipment
- 1 cast iron pan - 10" to 12"
- 1 spray cooking oil
Ingredients
- 7-8 ounces chorizo
- 1 28-ounces pinto beans can - drained
- 1 14.5-ounces fire roasted diced tomatoes can - drained
- ½ white onion - small diced
- 1 jalapeño - small diced
- 2 cups shredded cheese - split in half
- ½ cup cilantro - chopped
Instructions
- Preheat oven to 350° Fahrenheit.
- Heat up a cast iron skillet, spray with cooking oil. Add the chorizo and cook for about 5 minutes.
- Add the diced onion and jalapeño, stir them in and cook for about 5 minutes or until tender.
- Add the beans, the drained fire-roasted tomatoes, half the shredded cheese and cilantro and stir everything in.
- Sprinkle the rest of the cheese on top, add sliced jalapeño. Place in oven and bake for about 20 minutes or until the cheese is melted and bubbly. Carefully remove from oven (handle will be very hot), and serve with a side of tortillas or chips and top it with guacamole. Enjoy!
Notes
Nutrition
Hey, I'm Ryan!
Welcome to Look at this Perfect Bite where I'll be sharing lots of fun, easy recipes. Cheesy, saucy, juicy, mouthwatering, delicious food! You'll find lots of Mexican-inspired recipes, burgers, sides, salsas and sauces, grilling, Blackstone, Traeger and so much more!
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