BLACK BEAN CHORIZO CASSEROLE WITH PICKLED ONIONS
You've probably made some kind of Mexican casserole layered with tortillas, beans, and plenty of melted cheese before (and if you haven't, now is the time). But this one is bolder, brighter and more deeply flavored, thanks to pasilla chiles in the sauce, lime zest in the luscious crema topping, and chorizo in the beans. If you'd prefer a vegetarian version, leave out the chorizo. But do seek out the pasilla chiles (also called negra chiles), which add their inimitable smoky, fruity spice. This casserole reheats perfectly and will keep for at least five days in the fridge.
Provided by Melissa Clark
Categories dinner, main course
Time 2h30m
Yield 8 servings
Number Of Ingredients 17
Steps:
- Make the lime crema: In a small bowl, whisk together sour cream and lime zest. Cover and refrigerate until ready to use.
- Make the pickled onions: In a separate bowl, combine red onion, lime juice, 1 teaspoon salt and 1/2 teaspoon sugar. Let the onion pickle at room temperature for at least 1 hour.
- Meanwhile, toast the chiles for the sauce: Heat a very large skillet (or use a Dutch oven) over medium-high heat until hot. Lay chiles flat in skillet and toast until fragrant and pliable and color darkens, 10 to 15 seconds a side; do not let them burn and turn bitter. Transfer chiles to a large bowl, cover with hot water and let stand 30 minutes. Wipe out skillet.
- Make the bean-chorizo mixture: While chiles soak, heat 2 tablespoons oil in the skillet over medium-high heat. Add chorizo and cook until golden, about 5 minutes. Transfer to a paper-towel-lined plate.
- Stir white onion into skillet and cook until softened, about 7 minutes. Finely chop 1/4 cup cilantro stems and add to pan, along with cumin. Cook 1 minute.
- Return chorizo to pan. Stir in beans, 1 cup stock and 3/4 teaspoon salt. Bring to a simmer; reduce heat to medium-low and cook gently 10 minutes. Taste and add more salt if needed.
- Make the chile sauce: Heat broiler. Place garlic cloves (in skins) on a baking sheet. Broil, turning once, until very tender, 5 to 10 minutes. Peel garlic when cool enough to handle.
- Drain chiles and place in a blender or food processor. Add peeled garlic and 2 cups stock. Purée until smooth.
- Heat 4 tablespoons oil in a large skillet over medium-high heat. Add chile purée and simmer vigorously, stirring often, for 5 minutes or until sauce has thickened. Add remaining 1 cup stock, reduce heat to medium-low, and simmer gently, stirring often, until sauce reduces to 1 1/2 cups, about 25 minutes. Stir in remaining 2 teaspoons sugar and 1/2 teaspoon salt and remove from heat.
- Assemble the casserole: Heat oven to 350 degrees. Spread a quarter of the chile sauce over bottom of a 9-by-13-inch baking dish. Place a layer of 6 overlapping tortillas on top of the sauce, followed by another layer of sauce, half the bean mixture and half the cheese. Cover with another layer of 6 tortillas, a layer of sauce, remaining bean mixture and remaining cheese. Spoon remaining sauce on top. Cover pan tightly and bake 20 minutes. Uncover and continue baking until casserole is bubbly around edges and cheese is melted, 20 minutes more.
- Let casserole rest 10 minutes, then serve topped with dollops of lime crema, some pickled onion, pumpkin seeds and cilantro leaves.
Nutrition Facts : @context http, Calories 845, UnsaturatedFat 30 grams, Carbohydrate 48 grams, Fat 57 grams, Fiber 11 grams, Protein 38 grams, SaturatedFat 22 grams, Sodium 1333 milligrams, Sugar 6 grams, TransFat 0 grams
MEXICAN CHORIZO BLACK BEAN CHILI
A spicy take on chili with Mexican chorizo. Top with Cheddar cheese and sour cream. I also like to make up some cornbread to serve with this.
Provided by Jenn Seda
Categories Soups, Stews and Chili Recipes Chili Recipes Pork Chili Recipes
Time 3h35m
Yield 4
Number Of Ingredients 10
Steps:
- Heat oil in a large pot over medium-high heat. Add onion and garlic and saute until translucent, about 5 minutes.
- Meanwhile, saute chorizo in a large skillet over medium-high heat until browned on all sides, about 5 minutes. Transfer chorizo to the pot with the onions. Add black beans, diced tomatoes, corn, tomato paste, bell pepper, and chile powder; stir to combine and bring to a simmer.
- Transfer to a slow cooker and cook on Low for 6 hours or High for 3 hours.
Nutrition Facts : Calories 514.5 calories, Carbohydrate 53.9 g, Cholesterol 71.7 mg, Fat 23.7 g, Fiber 12.8 g, Protein 25.3 g, SaturatedFat 0.8 g, Sodium 1860.2 mg, Sugar 12.6 g
MEXICAN CHORIZO AND POTATO CASSEROLE
Created for my son, who is diabetic and gluten free. Easy to prepare, easy on the budget!
Provided by Cindy Martin
Categories World Cuisine Recipes Latin American Mexican
Time 1h10m
Yield 8
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat olive oil in a large skillet over medium-high heat. Cook and stir ground beef, chorizo, and onion until meat is browned and crumbly, 5 to 7 minutes. Season with chili powder, cumin, paprika, salt, coriander, and black pepper. Add black beans, tomatoes, and corn; cook and stir until heated through, about 5 minutes. Transfer mixture to a 2-quart baking dish.
- Combine cream cheese and butter in a microwave-safe bowl; heat on high until melted, about 1 minute. Stir cream cheese mixture until smooth; spread over meat mixture. Layer hash browns over cream cheese mixture and top with Cheddar cheese.
- Bake in the preheated oven until cheese is melted and potatoes are lightly brown, 30 to 40 minutes. Serve with shredded lettuce and guacamole.
Nutrition Facts : Calories 526.7 calories, Carbohydrate 40.2 g, Cholesterol 77.5 mg, Fat 37.7 g, Fiber 8.2 g, Protein 24.2 g, SaturatedFat 15.9 g, Sodium 1124.8 mg, Sugar 2.7 g
PORK CHORIZO - BLACK BEAN CASSEROLE
This came about when I was making a Black Bean Dip. The shaker top came off a bottle of hot sauce and I got a deluge instead of a dash. I tried to save it by making a bigger batch but then that was way too much for a dip. Logic called for a complete change in direction. This is the result. Not bad, not bad at all.
Provided by Pierre Dance
Categories Pork
Time 1h55m
Yield 10 serving(s)
Number Of Ingredients 21
Steps:
- Preheat oven to 350°F.
- Heat a dutch oven over medium high heat.
- Add oil.
- Add meat, crumble with a"Z" wire potato masher.
- Stir and cook'til browned.
- Remove with a slotted spoon, drain on paper towels.
- Drain all but 2 TBS of the drippings.
- Add Onions, Celery, Carrots, and Chilies.
- Saute (stir fry)'til onions are translucent.
- Add Garlic, saute another minute.
- Combine all ingredients but the cheeses.
- Bake 75 minutes, covered.
- Top with cheeses, bake uncovered for 6-7 minutes"til cheeses are golden brown.
- Garnish each serving with Sour Cream, Guacamole, Cilantro, and grated eggs.
Nutrition Facts : Calories 866.5, Fat 58, SaturatedFat 24.9, Cholesterol 202.1, Sodium 1987.2, Carbohydrate 41, Fiber 12, Sugar 5.5, Protein 45.5
BLACK BEANS WITH CHORIZO
This recipe comes from a May 1987 issue of Bon Appetit in a "Mexican Cooking Goes Light" article. It is chef Jorge De'Angelo's and is best if prepared one day ahead of when you want to serve the beans.
Provided by Leslie in Texas
Categories Black Beans
Time 3h25m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Bring water,beans,sliced onion,2 tablespoons lard and garlic to boil in heavy Dutch oven.
- Reduce heat and simmer 1 1/2 hours.
- Add epazote (or oregano) and simmer until beans are tender, adding water as needed, about 30 minutes.
- Puree bean mixture through medium disc of food mill or coarsely chop in food processor using on/off turns; return to Dutch oven.
- Heat remaining 1/4 cup lard in heavy large skillet over medium-low heat.
- Add 1 Celsius red onions and 1 tablespoon minced chilies.;cover and cook until onion is translucent, stirring occasionally, about 10 minutes.
- Increase heat to medium-high, add sausage and cook until no longer pink, breaking up with fork or potato masher, about 10 minutes.
- Add to beans and bring to a boil; reduce heat,cover and simmer until mixture thickens, stirring occasionally, about 15 minutes.
- Add salt to taste.
- Cool completely, then refrigerate overnight.
- Bring beans to room temperature; taste and adjust seasoning.
- Preheat oven to 350 degrees.
- Grease a large casserole and fill with beans.
- Sprinkle with cheese, cover and bake until bubbling, about 20-30 minutes.
- Serve immediately, passing remaining chilies, green onion and cilantro separately.
BLACK BEAN CHORIZO CASSEROLE WITH PICKLED ONIONS
Number Of Ingredients 17
Steps:
- Make the lime crema: In a small bowl, whisk together sour cream and lime zest. Cover and refrigerate until ready to use.
- Make the pickled onions: In a separate bowl, combine red onion, lime juice, 1/2 teaspoon salt and 1/4 teaspoon sugar. Let the onion pickle at room temperature for at least 1 hour.
- Meanwhile, toast the chiles for the sauce: Heat a very large skillet (or use a Dutch oven) over medium-high heat until hot. Lay chiles flat in skillet and toast until fragrant and pliable and color darkens, 10 to 15 seconds a side; do not let them burn and turn bitter. Transfer chiles to a large bowl, cover with hot water and let stand 30 minutes. Wipe out skillet.
- Make the bean-chorizo mixture: While chiles soak, heat 2 tablespoons oil in the skillet over medium-high heat. Add chorizo and cook until golden, about 5 minutes. Transfer to a paper-towel-lined plate.
- Stir white onion into skillet and cook until softened, about 7 minutes. Finely chop 1/4 cup cilantro stems and add to pan, along with cumin. Cook 1 minute.
- Return chorizo to pan. Stir in beans, 1 cup stock and 3/4 teaspoon salt. Bring to a simmer; reduce heat to medium-low and cook gently 10 minutes. Taste and add more salt if needed.
- Make the chile sauce: Heat broiler. Place garlic cloves (in skins) on a baking sheet. Broil, turning once, until very tender, 5 to 10 minutes. Peel garlic when cool enough to handle.
- Drain chiles and place in a blender or food processor. Add peeled garlic and 1 cup stock. Purée until smooth.
- eat 2 tablespoons oil in a large skillet over medium-high heat. Add chile purée and simmer vigorously, stirring often, for 5 minutes or until sauce has thickened. Add remaining 1/2 cup stock, reduce heat to medium-low, and simmer gently, stirring often, until sauce reduces to 3/4 cups, about 15 minutes. Stir in remaining teaspoon sugar and 1/4 teaspoon salt and remove from heat.
- Assemble the casserole: Heat oven to 350 degrees. Spread a quarter of the chile sauce over bottom of a 9-by-6-inch baking dish. Place a layer of 3 overlapping tortillas on top of the sauce, followed by another layer of sauce, half the bean mixture and half the cheese. Cover with another layer of 3 tortillas, a layer of sauce, remaining bean mixture and remaining cheese. Spoon remaining sauce on top. Cover pan tightly and bake 15 minutes. Uncover and continue baking until casserole is bubbly around edges and cheese is melted, 10 minutes more.
- Let casserole rest 10 minutes, then serve topped with dollops of lime crema, some pickled onion, and cilantro leaves.
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- Make the lime crema: In a small bowl, whisk together sour cream and lime zest. Cover and refrigerate until ready to use.
- Make the pickled onions: In a separate bowl, combine red onion, lime juice, 1 teaspoon salt and ½ teaspoon sugar. Let the onion pickle at room temperature for at least an hour.
- Meanwhile, toast the chilies for the sauce: Heat a very large skillet (or use a Dutch oven) over medium-high heat until hot. Lay chilies flat in skillet and toast until fragrant and pliable and color darkens, 10 to 15 seconds a side; do not let them burn and turn bitter.
- Make the bean-chorizo mixture: While chilies soak, heat 2 tablespoons oil in the skillet over medium-high heat. Add chorizo and cook until golden, about five minutes.
- Stir white onion into skillet and cook until softened, about seven minutes. Finely chop ¼ cup cilantro stems and add to pan, along with cumin. Cook one minute.
- Return chorizo to pan. Stir in beans, 1 cup stock and ¾ teaspoon salt. Bring to a simmer; reduce heat to medium-low and cook gently 10 minutes. Taste and add more salt if needed.
- Make the chili sauce: Heat broiler. Place garlic cloves (in skins) on a baking sheet. Broil, turning once, until very tender, five to 10 minutes. Peel garlic when cool enough to handle.
- Drain chilies and place in a blender or food processor. Add peeled garlic and 2 cups stock. Purée until smooth.
- Heat 4 tablespoons oil in a large skillet over medium-high heat. Add chili purée and simmer vigorously, stirring often, for five minutes or until sauce has thickened.
- Assemble the casserole: Heat oven to 350 degrees. Spread a quarter of the chili sauce over bottom of a 9- by 13-inch baking dish. Place a layer of 6 overlapping tortillas on top of the sauce, followed by another layer of sauce, half the bean mixture and half the cheese.
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