Spicy beans and chorizo, a.k.a. "Mexican Bibimbap"

Spicy beans and chorizo, a.k.a. "Mexican Bibimbap"

What you'll need

  • 2 tablespoons olive oil
  • 4 ounces chorizo, ground or cut into small cubes
  • 1 onion, diced
  • 2 large garlic cloves, minced
  • 1 red bell pepper, diced
  • 1 jalapeno, partially seeded (depending on heat) and finely chopped
  • 3/4 teaspoon dried oregano
  • 3/4 teaspoon ground cumin
  • 15.5 ounces canned black beans, drained but not rinsed
  • 3/4 teaspoon kosher salt
  • 3 tablespoons chopped fresh cilantro
  • 1 pot fresh rice, for serving
  • 2 fried eggs, for serving
  • 1 bottle hot sauce of choice, for serving
  • 1/2 avocado, for serving

A really quick, spicy, yummy dish. Should probably be doubled just for leftovers. First made in 2012.

Serves: 2-3

Cooking time: 20 minutes

  1. Heat the oil in a large skillet over medium high. (Don't forget to get the rice going before you start!) Add the chorizo and cook until browned - a few minutes. Stir in the onion, bell pepper, garlic and jalapeno. Cook and stir until veggies are softened, about 7 minutes. Stir in oregano and cumin and cook for another minute. Stir in the beans and add the salt and simmer on medium low for 5 minutes, or for the time it takes for the rice to be done and the first egg to be fried. 
  2. Remove from heat, serve over rice, top with egg, along with cilantro, hot sauce and avocado to taste.

Submitted by: Liz

Thanks to: Melissa Clark