Chorizo Black Bean Smothered Burritos Food

CHORIZO & BLACK BEAN SMOTHERED BURRITOS

Steps:

• Preheat oven to 400 degrees. Line a 13x9 cake pan with foil or spray liberally with non-stick cooking spray.
• In a skillet brown chorizo and onion together until cooked through, stir in black beans and green chiles and heat through. If you have chorizo & onion in the fridge like I sometimes do when I cook ahead, take it out and microwave it with the beans & chiles until warm
• Stir in 1/2 C Cheddar Cheese
• Add about 2/3 C Mixture to an XL Tortilla - less if you use smaller. Top with a sprinkle of cheese (1/2 cup total - reserving 1/2 cup for the end) and roll up burrito style.
• Place in your prepared 13x9 cake pan and tuck them together. You should get about 6 big ones out of this mixture.
• Bake, uncovered, for about 20-25 minutes until the tortillas get a bit crispy - pull from oven and pour over the enchilada sauce and sprinkle remaining 1/2 C cheese on top and sprinkle with a few green onions. Slide back into the oven for about 15 more minutes.
• Enjoy with lettuce, tomato salsa, and sour cream!

CHORIZO BREAKFAST BURRITOS

Steps:

• Generously coat a large frying pan with cooking spray. Cook and stir chorizo over medium high heat until well browned and crumbled. Add onion and chile pepper, and continue cooking until onion is tender.
• Beat eggs in a bowl, and add to chorizo mixture. Reduce heat to medium-low, and continue cooking and stirring until eggs are scrambled and no longer runny.
• Warm flour tortillas in the microwave for 30 seconds. Spoon mixture into the middle of each tortilla and top with shredded Cheddar cheese. Roll up like a burrito, and enjoy!

CHORIZO AND BEAN BURRITOS

Steps:

• Prepare rice as label directs.
• Meanwhile, in food processor with knife blade attached, process beans with their liquid until coarsely chopped.
• In non-stick 10-inch skillet, heat oil over medium heat. Add onion and cook, stirring ocassionally, until lightly browned, 3-4 minute Stir in chili powder, cumin, and chorizo, cook 2 minute Add beans and cook 2 mins, stirring.
• Fill tortillas with equal amounts. Fold sides over filling to serve.

CHORIZO & BLACK BEAN BREAKFAST BURRITOS (OAMC)

Steps:

• In a deep pan, heat the oil over medium-high heat. Add sausage and bell pepper; cook for about 8-10 minutes, crumbling the sausage every now and then. When sausage is cooked through, remove from pan and drain of fat.
• Wipe the grease from the pan, then melt the butter over medium-high heat. Add the beaten eggs and Adobo Seasoning (or salt & pepper), and cook for 8-10 minutes, stirring often, until the eggs are scrambled and cooked through. Remove from heat.
• Add the drained black beans and pico de gallo to the pot. Stir to combine well.
• Now, prepare your burritos. Warm tortillas in microwave for 30 seconds until warm and flexible. Place 3/4 cup scrambled egg mixture into lower center of tortilla. Top with about 1 1/2 tablespoons of cheese. Roll up tortilla into a burrito. Repeat with each tortilla, until done.
• Wrap each burrito in plastic wrap, and store all of them in a large container or zip-lock bag in the freezer.
• When ready to eat, remove frozen burritos from wrapping and then wrap in a paper towel. Heat in microwave for about 2 1/2 minutes.

TEX-MEX BEEF AND CHORIZO BURRITOS

Steps:

• Heat 12-inch nonstick skillet over medium-high heat.
• Add beef and chorizo; cook 3 to 4 minutes, until beef is no longer pink.
• Transfer with slotted spoon to medium bowl.
• Drain all but 1 tablespoon drippings from skillet.
• Add chiles, onion and oil; cook 3 minutes.
• Add potatoes; continue cooking 4 to 5 minutes, until potatoes start to brown.
• Reduce heat to medium and cook about 4 minutes, until potatoes are tender.
• Add garlic and cook 30 seconds, then tomatoes, oregano and salt.
• Cook 3 to 5 minutes more, until thick.
• Return beef mixture to skillet and heat through, 1 to 2 minutes more.
• Divide and spoon filling down center of each tortilla.
• Fold in sides and roll up.
• Serve burritos with salsa verde and sour cream, if desired.
• Makes 4 burritos.

DINNER, WRAPPED UP (BLACK BEAN, CHICKEN, AND CHORIZO BURRITOS)

Steps:

• Heat a medium-size saucepan with a tight-fitting lid over medium heat with about 1 tablespoon of the oil, once around the pan. Add one fourth of the chopped onion and season with salt and pepper, then cook for 1 minute. Add the rice, stir to coat in the oil, then add 2 1/2 cups of the chicken stock and bring up to a simmer. Cover the pot, reduce the heat to medium low, and cook the rice for 15 to 17 minutes, until tender.
• While the rice is cooking, preheat a large skillet over medium-high heat with the remaining tablespoon of vegetable oil. Add the chorizo and cook for 2 minutes. Add the remaining chopped onion, the garlic, cumin, coriander, and a little salt and pepper, and cook for about 3 minutes, or until the onions start to get tender. Add the chicken and cook for 4 to 5 minutes, or until the chicken is cooked through.
• Halve the avocado, remove the pit with a spoon, and then carefully scoop out the flesh. Cut the two halves into small bite-size pieces and transfer to a bowl. Add the halved tomatoes, jalapeño, cilantro, lime juice, salt, and pepper, and mix to combine.
• Add the remaining cup of chicken stock to the skillet with the chorizo and chicken and bring it up to a bubble. Once it is simmering, add the black beans and continue to cook until the liquids are just barely visible and the beans are heated through, a couple of minutes.
• Heat a large dry skillet over high heat to blister the tortillas. Have a clean kitchen towel nearby to wrap the tortillas and keep them warm. Once the skillet is hot, add a tortilla and heat for about 30 seconds on each side, remove from the skillet, and wrap it in the towel. Continue until all the tortillas have been heated. If you have a gas stove, you can blister them directly over the flame itself.
• Once the rice is done, fluff it with a fork. To assemble a burrito, scatter a small handful of cheese, about 1/4 cup, across the center of a tortilla. Top with a couple of generous kitchen spoonfuls, about 3/4 cup, of cooked rice. The rice will catch the juices from the couple of kitchen spoonfuls of black beans, chicken, and chorizo that come next! Dot the mound of fillings with some salsa and sour cream, if you like. Tuck the sides in, then wrap and roll. Cut in half and serve. Repeat to form up to 8 wraps.

PORK CHORIZO - BLACK BEAN CASSEROLE

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.