Red Pepper-Onion-Pinto Bean-Veggie Chorizo Saute

0

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

Ingredients
  • 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
Instructions
  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.

 

Share on FacebookTweet about this on TwitterPin on PinterestShare on YummlyEmail this to someonePrint this page