Red Pepper-Onion-Pinto Bean-Veggie Chorizo Saute


More from the cooking frenzy.  I totally tricked the husband with my sneaky swap of veggie chorizo instead of the real stuff.  Waited until he had a few bites and proclaimed it very good before the big reveal.

I served this to him over the brown rice and topped with avocado.  I imagine it will also be included in a quesadilla and or a burrito concoction this week.

Red Pepper-Onion-Pinto Bean-Veggie Chorizo Saute

  • 2 organic red peppers – cut in half, pull core out and slice into strips 1/4″ thick
  • 2 yellow onion – slice same width as peppers
  • 2 links of veggie chorizo finely chopped
  • 1 can of pinto beans drained and rinsed
  • olive oil
  • salt and pepper
  1. Heat a dutch oven or large saute pan over medium high heat and add peppers and onions.
  2. As they start to cook down – get soft – add chorizo and cook until chorizo is warmed through. Add beans, salt and pepper.
  3. All done.


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