A lot of my best dishes start as inspiration from other blogs. One of my favorites is Annie’s Eats – even as a working mother, she finds time to create delicious and healthy meals from scratch. And as the mama bear of my friends, I’m usually cooking for one or more of my cubs (plus the hubs) every night of the week. Food is my love language, and since I love a lot of people, I need a lot of fast, fun and healthy ideas.
The beauty of this recipe lies in its adaptability. Making it for a vegetarian? Just use all black beans (or add crumbled veggies patties/sausage.) Gluten free? Switch out the bun. Dairy free? Hold the cheese. I served this with a Mexican vegetable soup, but you could also serve with chips and salsa.
- ½ lb. Mexican chorizo (Spanish is usually fully cooked – Mexican has the consistency of breakfast sausage, but you’ll need to cut it out of the case.)
- 2 15 oz. cans black beans
- 1 large onion
- 2-3 bell peppers
- 1/2 cup Mexican beer (or any lager)
- 4 rolls (I used pretzel rolls, YUM.)
- 8 oz. cheese (I used Iberico because I got some on clearance, queso fresco or manchego would be good too.)
- Sliced avocado
- 8 – 10 tomatillos, cleaned and quarter chopped
- 2 cloves garlic, peeled
- 2 jalapeños, seeded and chopped
- 1/2 cup cilantro, torn off stems
- Juice of 1 lime
- Splash of water
- Salt to taste
- Pulse all ingredients in food processor until finely chopped. (Or whatever consistency you like – it’s really up to you.)
- Spread on sandwiches.
- Saute chorizo until it releases some of its fat (2-3 minutes), then add in onions and bell peppers, and saute until chorizo is cooked through (7-8 minutes) and onions/peppers are soft.
- Deglaze pan with beer and cook until reduced by half.
- Spoon on rolls with cheese, avocado and salsa.