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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Time: 15 minutes. Chorizo makes these velvety beans extra-rich and savory. If you're in a real rush (or don't want chorizo), just microwave the beans, thinned with a bit of water, while you're making the huevos rancheros. Ingredients:
6 ounces mexican chorizo, squished out of casing and crumbled |
4 tablespoons canola oil |
2 cans (15 oz.) refried pinto beans |
about 1/4 cup shredded jack cheese (optional) |
Directions:
1. Cook chorizo in oil in a large nonstick frying pan over low heat, mashing, until it starts to brown, about 5 minutes.
2. Add beans and a few tablespoons of water to thin them if necessary. Heat for a few minutes, stirring occasionally. Turn out onto warm plates and top with cheese if you like.
3. Note: Nutritional analysis is per serving.
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