Black Bean & Chorizo Skillet with Crispy Onions
Ingredients
- 8 ounceschorizo (Mexican-style, fresh or cured)
- 1 mediumyellow onion
- 3 clovesgarlic
- 2 cans (15 oz each)black beans (or 3 cups cooked)
- 1 cupchicken broth
- ¾ teaspooncumin
- ½ teaspoonsmoked paprika
- 1lime
- 2 tablespoonsolive oil
- ½ teaspoonsalt
- ¼ teaspoonblack pepper
- ¼ cupfresh cilantro (optional, for garnish)
Prep
- 01
Dice 1 medium yellow onion.
- 02
Mince 3 cloves garlic.
- 03
Drain 2 cans black beans and rinse under cold water.
Method
- 01
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Remove chorizo from its casing and crumble it into the pan. Cook for 5–7 minutes, stirring occasionally, until browned and cooked through. Transfer to a plate, leaving fat in the pan.
- 02
Add the remaining 1 tablespoon oil to the pan. Add diced onion and cook for 3–4 minutes, stirring, until soft and beginning to brown. Add minced garlic and cook for 30 seconds until fragrant.
- 03
Stir in cumin and smoked paprika, cooking for another 30 seconds.
- 04
Add the drained black beans, chicken broth, salt, and black pepper. Return chorizo to the pan and stir well.
- 05
Simmer for 8–10 minutes until the liquid reduces slightly and flavors meld. Taste and adjust seasoning.
- 06
Squeeze lime juice over the skillet. Stir gently and divide among bowls. Top with crispy onions and cilantro if desired. Serve hot.
Spice Tips
For more depth, add 1/4 teaspoon oregano or a pinch of chipotle powder. If you like heat, stir in a small pinch of cayenne or a diced jalapeño at the garlic stage. A dollop of sour cream or Mexican crema on each bowl adds richness and cools any spice.
Serve over rice or with warm tortillas for a heartier meal. Leftovers keep refrigerated for 3 days and reheat gently on the stove. Substitute beef chorizo if preferred, or omit entirely for a vegetarian version.