Black Bean & Chorizo Skillet with Crispy Corn
Ingredients
- 2 tablespoonolive oil
- 6 ouncechorizo (Mexican-style, raw or cured)
- 1 mediumyellow onion
- 3 clovegarlic
- 2 can (15 oz each)black beans
- 1 can (14.5 oz)diced tomatoes
- 1 cupfrozen corn
- ½ cupchicken broth
- ½ teaspooncumin
- ½ teaspoonsmoked paprika
- ¼ teaspoonsalt
- ¼ teaspoonblack pepper
- ½ cupsharp cheddar cheese (shredded)
- 1 wholelime
- ¼ cupfresh cilantro (optional)
Prep
- 01
Dice 1 medium yellow onion.
- 02
Mince 3 cloves garlic.
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Remove chorizo from casing and crumble it into the pan. Cook for 4–5 minutes, stirring occasionally, until browned and crispy. Transfer to a plate.
- 02
In the same skillet, add diced onion and cook for 3 minutes, stirring, until softened. Add minced garlic and cook 1 minute more.
- 03
Drain and rinse 2 cans black beans, then add them to the pan. Stir in the can of diced tomatoes (with juice), 1 cup frozen corn, 1/2 cup chicken broth, 1/2 teaspoon cumin, 1/2 teaspoon smoked paprika, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a simmer.
- 04
Return the chorizo to the pan and stir. Simmer for 8–10 minutes, until the broth reduces slightly and flavors meld. Taste and adjust seasoning.
- 05
Remove from heat. Stir in 1/2 cup shredded sharp cheddar cheese until melted. Squeeze juice from 1 lime over the skillet, then sprinkle fresh cilantro on top if using.
- 06
Serve warm, straight from the skillet or in bowls, with extra lime wedges on the side.
Spice Tips
For warmth, add 1/4 teaspoon cayenne pepper or red pepper flakes to the simmering beans. For richness, stir in 1 tablespoon of sour cream or crema at the end. A pinch of dried oregano reinforces the Mexican flavor profile.