This one is a favorite weeknight meal in our home – it comes together in about 20 minutes, uses one pot, is plenty tasty and makes good leftovers for lunches. While Mexican Chorizo is perhaps not a particularly healthy choice for a meal, I love the tangy spiciness of the sausage, and there simply isn’t a lower-fat substitute in this case…and as you’ll see, I drain off as much fat as I can, so you don’t have to feel *quite* as guilty about eating it. This is one case where using canned beans works just fine – this recipe is about getting dinner on the table quickly, with minimal fuss.
1 12oz package of Mexican Pork Chorizo (spicy)
2 cans black beans, drained and rinsed
1 onion, diced
1 T olive oil
1 red bell pepper, cleaned and diced
2 cloves garlic, minced
1 T tomato paste
1 T chipotle in adobo sauce puree*
1 1/4 cup water
corn tostada chips
Weight Watchers Points: You probably don’t want to know.
- Heat a large pot over medium heat. Add 12oz chorizo to pot, and break sausage apart with wooden spoon while it cooks for 5-6 minutes. Line a plate with 3 layers of paper towel, then scoop cooked chorizo onto the lined plate. Add two more layers of paper towel on top, then press out grease with the wooden spoon. Carefully scoop drained chorizo into a bowl and set aside.
- Wipe out/rinse out remaining grease from the pot, then return to medium heat. Add 1 T olive oil, then saute onion, garlic and red bell pepper for 3-4 minutes, until onions soften slightly.
- Add chorizo, beans, tomato paste, chipotle puree and water to the pot, and simmer for 10 minutes or so, until the mixture slightly thickens. Serve over brown rice, or as a tostada topping. Garnish with cilantro, green onion and cheddar.