Ingredients with Measurements:
- 1 lb. chorizo sausage
- 1 small onion, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 can (15 oz.) black beans, drained and rinsed
- 1 cup shredded cheddar cheese
- 4 large flour tortillas
- Salt and pepper to taste
Special equipment needed:
- Large skillet
- Spatula
Step-by-step instructions:
1. In a large skillet over medium-high heat, cook the chorizo sausage until browned and crispy, about 8-10 minutes.
2. Add the diced onion, red bell pepper, and minced garlic to the skillet with the chorizo. Cook for an additional 5-7 minutes, or until the vegetables are tender.
3. Add the drained and rinsed black beans to the skillet and stir to combine with the chorizo and vegetables. Cook for 2-3 minutes, or until the beans are heated through.
4. Preheat the oven to 350°F.
5. Divide the chorizo and bean mixture evenly among the four flour tortillas, placing it in the center of each tortilla.
6. Sprinkle shredded cheddar cheese over the top of the chorizo and bean mixture on each tortilla.
7. Fold the sides of the tortillas in towards the center, then roll them up tightly to form burritos.
8. Place the burritos seam-side down on a baking sheet lined with parchment paper.
9. Bake the burritos in the preheated oven for 10-12 minutes, or until the cheese is melted and the tortillas are slightly crispy.
10. Serve the choriqueso burritos hot, garnished with fresh cilantro and a dollop of sour cream, if desired.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Oven temperature: 350°F
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 620
- Total fat: 37g
- Saturated fat: 16g
- Cholesterol: 90mg
- Sodium: 1550mg
- Total carbohydrates: 40g
- Dietary fiber: 10g
- Sugars: 3g
- Protein: 30g
Substitutions for ingredients:
- Ground beef or turkey can be substituted for the chorizo sausage.
- Any color bell pepper can be used in place of the red bell pepper.
- Monterey Jack cheese or pepper jack cheese can be used in place of the cheddar cheese.
Variations:
- Add diced tomatoes or corn to the chorizo and bean mixture for added flavor and texture.
- Use whole wheat tortillas for a healthier option.
- Make a breakfast version by adding scrambled eggs to the chorizo and bean mixture.
Tips and tricks:
- Be sure to drain and rinse the black beans before adding them to the skillet.
- Use a non-stick skillet to prevent the chorizo from sticking.
- Don't overfill the tortillas, or they may be difficult to roll up.
Storage instructions:
- Store any leftover choriqueso burritos in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the burritos, wrap them in foil and bake in a 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the choriqueso burritos on a platter with fresh cilantro and a dollop of sour cream on top.
Garnishes:
- Fresh cilantro
- Sour cream
Pairings:
- Serve with a side of Spanish rice or a simple green salad.
Suggested side dishes:
- Spanish rice
- Green salad
Troubleshooting advice:
- If the tortillas are too dry to roll up, wrap them in a damp paper towel and microwave for 10-15 seconds to soften them.
Food safety advice:
- Be sure to cook the chorizo sausage to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
- Chorizo sausage is a type of pork sausage that originated in Spain and is commonly used in Mexican cuisine.
Flavor profiles:
- Spicy, savory, cheesy
Serving suggestions:
- Serve the choriqueso burritos as a main dish for lunch or dinner.
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Region: Mexican