Pinto Beans with Chorizo
Pinto Beans with Chorizo
Ingredients
- ¼ cup lard
- 2 tablespoons chopped onion
- 8 ounces chorizo, crumbled
- 1 can SunVista® Pinto Beans (29oz) (drained)
- 2 tablespoons chopped dried epazote, stems removed
- ¼ teaspoon ground black pepper
- ¼ cup crumbled queso fresco cheese
- 4 ounces (about 4 cups) tortilla chips
Pinto Beans with Chorizo
High Fiber
Over 15g of Protein
20 min
Total Time
20 min
Prep Time
4
Servings
Ingredients
- ¼ cup lard
- 2 tablespoons chopped onion
- 8 ounces chorizo, crumbled
- 1 can SunVista® Pinto Beans (29oz) (drained)
- 2 tablespoons chopped dried epazote, stems removed
- ¼ teaspoon ground black pepper
- ¼ cup crumbled queso fresco cheese
- 4 ounces (about 4 cups) tortilla chips
Directions
Melt lard in a large skillet over medium heat. Add onion and chorizo and cook for 5 to 6 minutes or until cooked through, stirring frequently.
Add pinto beans, epazote, and black pepper. Simmer over low heat for 5 minutes.
Sprinkle with queso fresco cheese and serve with tortilla chips.
Tip: Filling is also tasty to make tacos, burritos, or taco salads.
Serving Size: about 8oz each
Nutritional Information Per Serving:
Calories 550, Total Fat 31g (Saturated Fat 12g, Trans Fat 0g), Sodium 710mg, Carb 45g, Fiber 7g, Total Sugar 2g, Added Sugar 0g, Protein 23g, Vitamin D 0%, Calcium 8%, Iron 15%, Potassium 8%
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.