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Black Bean Chorizo Burritos

3 tablespoons olive oil
2 cloves garlic, minced
1 medium size onion, chopped
1 green bell pepper, chopped
1 pound chorizo
2 cups cooked black beans, drained; canned is fine
1/2 cup green chile, chopped
1 jalapeno, seeded and chopped
8 large flour tortillas
sour cream
sliced black olives

Saute the garlic, onion and green bell pepper in the olive oil, then crumble the chorizo in the pan and brown the meat. Drain off any excess fat. Mash the beans and stir them into the pan along with the green chile and jalapeno and cook over low heat until the beans are warm. Warm the tortillas, one at a time, in a frying pan or microwave. Spoon two tablespoons of the bean and meat mixture along the center of each tortilla, roll up and fold in the ends. Serve with dollop of sour cream and garnish with black olives. 4 servings.


Black Bean Chorizo Chili

1 pound chorizo, cut into bite size cubes
1 tablespoon olive oil
1 cup sweet onion, chopped
1/2 cup green bell pepper, seeded and chopped
2 garlic cloves, minced
2 15 ounce cans black beans, rinsed and drained
2 14 1/2 ounce cans diced tomatoes with hot peppers, undrained
1 1/2 cups low sodium beef broth or 12 ounces dark beer
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano, crushed
1/2 teaspoon dried thyme, crushed
1/4 teaspoon ground red pepper or dried red pepper flakes
1 teaspoon salt or to taste
1/2 teaspoon ground pepper or to taste
garnishes: sour cream, chopped cilantro, sliced green onions

Heat oil in a large heavy saucepan or Dutch oven over medium high heat. Add onion, green pepper and chorizo. Cook until sausage is done, stirring to crumble. Drain well. Return chorizo mixture to pan. Add the remaining ingredients. Bring to a boil, reduce heat and simmer for 20 to 30 minutes or until thickened, stirring occasionally. If you like a thicker chili, mash some of the black beans before adding the beans to the meat mixture. Ladle into soup bowls and add toppings of choice.


Chorizo Bake

8 ounces chorizo sausage, thinly sliced
6 ounces cream cheese, softened
1/2 cup cornmeal
3 tablespoons sugar
4 eggs
1 12 ounce can whole kernel corn, drained
1 1/2 cups shredded Cheddar cheese
6 green onions, sliced
1/2 jalapeno pepper, seeded and minced
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper

Preheat oven to 375F. In a skillet, cook sausage over medium heat, stirring often, for about 5 minutes or until golden. Meanwhile, in a bowl, beat together cream cheese, cornmeal and sugar until smooth. Beat in eggs, 1 at a time, beating until smooth after each addition. Stir in corn, 1 cup of the cheddar cheese, onions, jalapeno pepper, oregano, salt and pepper. Pour half of the egg mixture into greased 8 cup casserole. Cover with 3/4 of the sausage. Pour remaining egg mixture over top. Sprinkle with remaining sausage and cheddar cheese. Bake in oven for about 30 minutes or until light golden and set. Let cool for 5 minutes. Serves 4 to 6.


Chorizo Kabobs

2 tablespoons olive oil
pinch of thyme
pinch of paprika
1 bay leaf
4 chorizo sausages, cut into 1/2 inch slices
20 stuffed olives

In a skillet over medium, heat olive oil with thyme, paprika and bay leaf. Add chorizo slices and cook until well browned. Discard bay leaf. Serve on skewers, alternating chorizo slices with olives. Serves 6.


Chorizo Noodle Casserole

6 servings
12 ounces rotini
boiling salted water
1 tablespoon butter or margarine
4 medium size chorizo sausages
1 small onion, coarsely chopped
4 ounces can green chilies, chopped
1 cup milk
1/2 teaspoon salt
1 dash pepper
2 cups shredded jack cheese
6 to 8 tomato slices

Following package directions, cook rotini in a large kettle of boiling salted water until al dente. Drain, rinse with cold water and drain again. Meanwhile, melt butter in a wide frying pan over medium high heat. Remove sausage casings, crumble meat into pan, add onion and cook until sausage is browned and onion is limp, about 5 minutes) Pour off drippings and add cooked pasta, chilies, milk, salt and pepper to taste. Pour half the mixture into a greased 2 1/2 quart casserole; sprinkle with half the cheese. Add remaining mixture, arrange tomato slices on top and sprinkle with remaining cheese. If made ahead, cover and refrigerate until next day. Bake, uncovered, in a 350F oven for 25 to 35 minutes or until top is slightly browned. Makes 6 servings.


Chorizo Con Huevos

8 eggs
2 tablespoon oil
1 pound homemade chorizo
1 white onion, chopped
2 serrano chilies, chopped
1/2 bunch cilantro leaves, chopped
4 flour tortillas
1 avocado, mashed
1/2 cup fresh salsa

Heat the oil in a large skillet over a medium heat. Fry the chorizo until browned. Drain off any excess oil. Add the onion and cook 2 to 3 minutes, add the chilies. Beat the eggs until frothy and add to the chorizo. Stir with a fork as you would scrambled eggs. Fold the cilantro in just before the eggs set. Serve with flour tortillas, fresh salsa and mashed avocado. (4 servings)


Chorizo Carbonara

1/2 pound of chorizo sausage, crumbled
1 cup of half and half
2 cups shredded Monterey Jack cheese with peppers
1 4 1/2 ounce can chopped green chiles
1/2 teaspoon ground cumin
1 16 ounce package of spaghetti, cooked

Brown the sausage in a nonstick skillet over medium heat, drain well on paper towels. Set aside. Heat the half and half in a small saucepan. Combine the half and half, sausage, cheese and the remaining ingredients in a large bowl, tossing until the cheese melts. Serve immediately. Makes 8 servings.

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