Best 3 Black Bean Chorizo Casserole With Pickled Onions Recipes
Indulge in a delectable culinary journey with our savory Black Bean Chorizo Casserole With Pickled Onions, a symphony of bold flavors and textures that will tantalize your taste buds. This hearty casserole boasts layers of tender black beans, succulent chorizo, sweet corn, and tangy pickled onions, all enveloped in a rich and flavorful sauce. Each bite offers a perfect balance of smokiness, sweetness, and a hint of acidity, leaving you craving more. The pickled onions add a delightful crunch and brightness that cuts through the richness of the casserole, making it an unforgettable dish. Alongside the main recipe, discover variations that cater to different dietary preferences, including a vegetarian version that swaps chorizo for smoky paprika and a vegan option that replaces dairy with plant-based alternatives. Get ready to embark on a culinary adventure with our Black Bean Chorizo Casserole With Pickled Onions, a versatile and delicious dish that's perfect for any occasion.
Check out the recipes below so you can choose the best recipe for yourself!
BLACK BEAN-CHORIZO STEW
This chili-like stew relies on spicy, fresh green chorizo for its bright, zesty flavor. It only takes half an hour to make your own green chorizo, but you can substitute any kind of fresh (uncured) store-bought sausage, as long as it's got a kick. Then add some chopped garlic, along with minced parsley and roasted poblano pepper for the green factor. Serve it over rice, or with corn or flour tortillas on the side. Here are several other dishes you can make with chorizo.
Provided by Melissa Clark
Categories dinner, lunch, soups and stews, main course
Time 1h45m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Heat oil over medium heat in a large Dutch oven or heavy-bottom pot. Add onion and cook until softened, 5 to 10 minutes. Stir in chorizo and cilantro stems and cook 5 minutes over high heat, or until much of the liquid has evaporated.
- Stir in beans, tomatoes and their liquid, and 1 cup water. Bring mixture to a boil over high heat; reduce to medium.
- Partly cover pot and simmer until tomatoes have fallen apart, about 1 hour to 1 hour 15 minutes. Season with salt. Serve topped with avocado, scallion, cilantro leaves and lime wedges.
Nutrition Facts : @context http, Calories 376, UnsaturatedFat 9 grams, Carbohydrate 42 grams, Fat 15 grams, Fiber 15 grams, Protein 21 grams, SaturatedFat 4 grams, Sodium 731 milligrams, Sugar 4 grams, TransFat 0 grams
MEXICAN CHORIZO AND POTATO CASSEROLE
Created for my son, who is diabetic and gluten free. Easy to prepare, easy on the budget!
Provided by Cindy Martin
Categories World Cuisine Recipes Latin American Mexican
Time 1h10m
Yield 8
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat olive oil in a large skillet over medium-high heat. Cook and stir ground beef, chorizo, and onion until meat is browned and crumbly, 5 to 7 minutes. Season with chili powder, cumin, paprika, salt, coriander, and black pepper. Add black beans, tomatoes, and corn; cook and stir until heated through, about 5 minutes. Transfer mixture to a 2-quart baking dish.
- Combine cream cheese and butter in a microwave-safe bowl; heat on high until melted, about 1 minute. Stir cream cheese mixture until smooth; spread over meat mixture. Layer hash browns over cream cheese mixture and top with Cheddar cheese.
- Bake in the preheated oven until cheese is melted and potatoes are lightly brown, 30 to 40 minutes. Serve with shredded lettuce and guacamole.
Nutrition Facts : Calories 526.7 calories, Carbohydrate 40.2 g, Cholesterol 77.5 mg, Fat 37.7 g, Fiber 8.2 g, Protein 24.2 g, SaturatedFat 15.9 g, Sodium 1124.8 mg, Sugar 2.7 g
BLACK BEAN CHORIZO CASSEROLE WITH PICKLED ONIONS
Number Of Ingredients 17
Steps:
- Make the lime crema: In a small bowl, whisk together sour cream and lime zest. Cover and refrigerate until ready to use.
- Make the pickled onions: In a separate bowl, combine red onion, lime juice, 1/2 teaspoon salt and 1/4 teaspoon sugar. Let the onion pickle at room temperature for at least 1 hour.
- Meanwhile, toast the chiles for the sauce: Heat a very large skillet (or use a Dutch oven) over medium-high heat until hot. Lay chiles flat in skillet and toast until fragrant and pliable and color darkens, 10 to 15 seconds a side; do not let them burn and turn bitter. Transfer chiles to a large bowl, cover with hot water and let stand 30 minutes. Wipe out skillet.
- Make the bean-chorizo mixture: While chiles soak, heat 2 tablespoons oil in the skillet over medium-high heat. Add chorizo and cook until golden, about 5 minutes. Transfer to a paper-towel-lined plate.
- Stir white onion into skillet and cook until softened, about 7 minutes. Finely chop 1/4 cup cilantro stems and add to pan, along with cumin. Cook 1 minute.
- Return chorizo to pan. Stir in beans, 1 cup stock and 3/4 teaspoon salt. Bring to a simmer; reduce heat to medium-low and cook gently 10 minutes. Taste and add more salt if needed.
- Make the chile sauce: Heat broiler. Place garlic cloves (in skins) on a baking sheet. Broil, turning once, until very tender, 5 to 10 minutes. Peel garlic when cool enough to handle.
- Drain chiles and place in a blender or food processor. Add peeled garlic and 1 cup stock. Purée until smooth.
- eat 2 tablespoons oil in a large skillet over medium-high heat. Add chile purée and simmer vigorously, stirring often, for 5 minutes or until sauce has thickened. Add remaining 1/2 cup stock, reduce heat to medium-low, and simmer gently, stirring often, until sauce reduces to 3/4 cups, about 15 minutes. Stir in remaining teaspoon sugar and 1/4 teaspoon salt and remove from heat.
- Assemble the casserole: Heat oven to 350 degrees. Spread a quarter of the chile sauce over bottom of a 9-by-6-inch baking dish. Place a layer of 3 overlapping tortillas on top of the sauce, followed by another layer of sauce, half the bean mixture and half the cheese. Cover with another layer of 3 tortillas, a layer of sauce, remaining bean mixture and remaining cheese. Spoon remaining sauce on top. Cover pan tightly and bake 15 minutes. Uncover and continue baking until casserole is bubbly around edges and cheese is melted, 10 minutes more.
- Let casserole rest 10 minutes, then serve topped with dollops of lime crema, some pickled onion, and cilantro leaves.
Tips:
- To make the pickled onions, thinly slice a red onion and place it in a jar or container. Combine equal parts vinegar and water, and add a teaspoon of sugar and a pinch of salt. Pour the mixture over the onions and let them pickle for at least 30 minutes before using.
- If you don't have chorizo, you can use ground beef or pork sausage instead. Just be sure to cook it until it is browned before adding it to the casserole.
- For a vegetarian version of this casserole, omit the chorizo and add an extra cup of black beans. You can also add other vegetables, such as corn, bell peppers, or zucchini.
- This casserole can be made ahead of time and reheated when you're ready to serve it. Just be sure to let it cool completely before storing it in the refrigerator.
- Serve the casserole with a dollop of sour cream, guacamole, or salsa. You can also sprinkle some shredded cheese on top before serving.
Conclusion:
Black bean chorizo casserole with pickled onions is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is packed with flavor and can be customized to your liking. Whether you're looking for a vegetarian option or a hearty meat-based casserole, this recipe is sure to please everyone at the table.
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