tablespoons vegetable oil
cup chopped onion
cloves garlic, minced
ounces uncooked chorizo, casings removed if present
15 ounce can pinto beans, rinsed and drained
medium tomatoes, chopped
cup chicken broth
cup snipped fresh cilantro
tablespoons lime juice
Shredded Monterey Jack cheese or cheddar cheese (optional)
Warmed flour tortillas, corn tortillas, or tortilla chips (optional)
- In a large skillet heat oil over medium heat. Add chile peppers, onion, and garlic; cook and stir for 4 to 5 minutes or until tender. Remove onion mixture from skillet; set aside.
- In the same skillet cook chorizo over medium heat until cooked through and no longer pink, using a wooden spoon to break up meat as it cooks. Remove chorizo from skillet; drain on paper towels. Return chorizo to skillet.
- Place beans from one can in a medium bowl. Using a potato masher, mash the beans. Add the mashed beans, whole beans from remaining can, and the onion mixture to chorizo in skillet. Stir to combine.
- Stir in tomatoes, broth, cilantro, and salt. Bring to boiling; reduce heat. Simmer, uncovered, about 15 minutes or until slightly thickened, stirring occasionally. Remove from heat. Stir in lime juice.
- If desired, top with cheese. Serve as a side dish. If desired, serve with warmed tortillas or as a dip with tortilla chips.
Nutrition Facts(Frijoles Rancheros)
- Per serving:
- 279 kcal cal.,
- 15 g fat
- (4 g sat. fat,
- 2 g polyunsaturated fat,
- 7 g monounsatured fat),
- 25 mg chol.,
- 961 mg sodium,
- 24 g carb.,
- 6 g fiber,
- 2 g sugar,
- 15 g pro.
- Percent Daily Values are based on a 2,000 calorie diet