Crispy Black Bean & Chorizo Skillet with Jalapeño Lime Crema
Ingredients
- 6 ounceschorizo (Spanish-style, fresh or cured)
- 1 mediumyellow onion
- 4 clovesgarlic
- 2jalapeño
- 2 cans (15 oz each)black beans (drained and rinsed)
- ¾ teaspooncumin
- ½ teaspoonsmoked paprika
- ¼ teaspooncayenne pepper
- 1lime
- ½ cupsour cream
- ¼ cup, packedcilantro
- ·kosher salt
- ·black pepper
- 1 tablespoonolive oil
Prep
- 01
Mince 4 cloves garlic and chop 2 jalapeños (seeds removed for less heat, kept for more).
- 02
Dice 1 medium yellow onion.
- 03
Finely chop 1/4 cup cilantro.
- 04
Cut 1 lime into wedges for juicing.
Method
- 01
Remove chorizo from its casing if necessary and break into small crumbles. Heat olive oil in a large skillet over medium-high heat. Cook chorizo for 5 minutes, stirring occasionally, until it releases its fat and begins to crisp. Transfer to a plate, leaving the fat in the pan.
- 02
Add onion to the same skillet and cook for 3 minutes until softened. Stir in minced garlic and jalapeño; cook 1 minute until fragrant.
- 03
Add black beans, cumin, smoked paprika, and cayenne to the skillet. Stir well and cook for 4 minutes, lightly mashing some beans with the back of a spoon to create a thick, chunky texture.
- 04
Return chorizo to the skillet, squeeze in juice from 1 lime, and toss to combine. Taste and season with salt and pepper.
- 05
While the skillet finishes, stir together sour cream and finely chopped cilantro in a small bowl. Add a small pinch of salt and juice from the lime.
- 06
Transfer the black bean mixture to a serving bowl or platter. Top with cilantro-lime crema and serve hot.
Spice Tips
The cayenne gives a gentle warmth; for serious heat, increase it to 1/2 teaspoon or add 1/4 teaspoon of red pepper flakes to the pan with the spices. For smokier depth, swap 1/2 teaspoon of the smoked paprika for chipotle powder. A dash of hot sauce (Tabasco or habanero) swirled into the crema is also excellent.
Serve alongside rice, tortilla chips, or crusty bread to soak up the chorizo-infused sauce. For extra heat, keep jalapeño seeds or add a pinch of red pepper flakes. This keeps well in the fridge for 3 days and reheats beautifully.