Cheesy Chorizo and Bean Skillet
Gather family or friends around the table for this cheesy skillet with chorizo and beans. You can use black or pinto beans, whole or refried. Warm corn or flour tortillas hold the cheesy mix, and supplement it with whatever tickles your fancy: avocado, salsa, sour cream, lime and/or pickled jalapeño slices. It also makes a great snack with tortilla or pita chips. The chorizo and beans can be cooked up to 3 days in advance, and then warmed, topped with cheese, and broiled just before serving.
Makes 4 servings
2 teaspoons vegetable oil, divided
4 ounces (about 1 large link) fresh chorizo, casings removed
4 ounces mozzarella cheese, coarsely grated 8 ounces Monterey Jack cheese, coarsely grated 1 (15-ounce) can fat-free refried pinto beans or black beans
1⁄2 teaspoon onion powder
1⁄2 teaspoon garlic powder 1 teaspoon chili powder
1⁄4 teaspoon ground cumin
1 tablespoon minced fresh cilantro leaves, plus sprigs for serving (optional)
8 (6-inch) corn or flour tortillas
Sliced avocado, for serving (optional) Pico de gallo or chunky salsa, for serving (optional)
Sour cream, crema or Greek yogurt for serving (optional)
Pickled jalapeños, thinly sliced
Lime wedges, for serving (optional)
Position an oven rack about 6 inches from the broiling element and preheat the broiler. If your broiler is on the bottom, preheat it.
In an ovenproof, nonstick or well-seasoned 10-inch castiron skillet over medium-high heat, heat 1 teaspoon of the oil until shimmering. Add the chorizo and cook, stirring and breaking it up with a spoon, until browned, about 4 minutes. Drain it well and transfer the meat to a plate. Lightly wipe the skillet.
While the meat is cooking, in a medium bowl, toss together the grated cheeses.
Return the skillet to medium heat and heat the remaining teaspoon of oil, the beans, onion powder, garlic powder, chili powder, cumin and minced cilantro and stir until well combined and warmed through, about 3 minutes. Add the chorizo and stir to combine.
Spread the beans as evenly as evenly as you can. Top with the grated cheese.
Place the skillet in the oven and broil for about 5 minutes, checking every 2 minutes, until the cheese is bubbly and golden brown in spots. (If your broiler is on the bottom, transfer the baking dish to the broiler drawer.)
Meanwhile, wrap the tortillas in a damp tea towel and microwave them on HIGH for 30 seconds. Transfer the still-wrapped tortillas to a plate.
Serve the skillet familystyle, with the tortillas and your choice of garnishes, such as avocado, pico de gallo or salsa, sour cream, jalapeños, lime wedges and fresh cilantro sprigs on the side.