This refried beans side dish or appetizer is so flavorful and great for a party or for game night. Grab some tortilla chips and get ready to enjoy the yummy flavor of this Mexican chorizo and beans recipe!
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Chorizo and Beans
For this Mexican girl, refried beans are the ultimate comfort food! Like I could eat them every day and not get bored of them. Some times they’re a side dish on my plate, other times I’ll grab my immersion blender and make some enfrijoladas. Then other times some refried pinto beans on a warm corn tortillas with some homemade salsa and some crumbled cheese make a quick and comforting meal.
I’m telling you frijoles are my comfort food.
Chorizo is another food I really enjoy – you can tell by all of the chorizo recipes I’ve previously shared.
So naturally combining these two delicious foods is something I’m going to enjoy – and you will too! I really do think that you’ll be adding this chorizo refried beans recipe to your repertoire.
This is a quick recipe (another thing to love) and you need just 3 ingredients. Basically the Mexican chorizo is first fried in a little oil to help it release all of its amazing flavors and smell. Then the beans are added and mashed, or just mixed in, to create a very flavorful dish.
Why You’ll Love This Recipe
- This chorizo and beans recipe comes together in no time. So perfect for those busy weeknights.
- You can use it as a side dish or as an appetizer or dip for a fiesta.
- Use it as a burrito filling.
- Make a big batch for meal planning.
- Chorizo con frijoles has tons of flavor that’s a perfect combination of savory and creamy textures too.
- Super easy to veganize!
- The vegan version of chorizo con frijoles is much healthier than the meat version. It’s low in fats and lower in calories, has more fiber and well just take a look at the nutritional analysis in the recipe card below for all the information.
The ingredients for this easy and quick recipe are so few, which is wonderful because you can have this ready in 8-10 minutes.
- Chorizo: Traditionally pork chorizo is used and but it’s Mexican chorizo sausage, not Spanish chorizo which is a cured pork sausage and quite different than Mexican-style chorizo. We of course are going to be using vegan chorizo for this recipe version.
Beans: You can use frijoles bayos, peruano beans, pinto beans or black beans.
- Oil: I like to use olive oil for health reasons but you may use your favorite vegetable oil.
Additional Ingredients & Variations
If you’d like you can also add some extra bean broth or vegetable broth to help make the beans thinner and creamier. This is specially needed when using canned beans.
I don’t always do this but occasionally I’ll mince a couple of garlic cloves to toss into the bean mixture. Or you could add garlic powder instead.
Some chopped poblano peppers mixed in would give the dish another level of flavor – plus if it happens to be a spicy poblano it will add a little kick.
A variation of this dish would be to add some shredded cheese and allow it to cook and melt into the chorizo-bean mixture. This makes an even creamier dish and elevates it to the next level.
What Type of Beans to Use
As listed in the ingredients list, you can really use your favorite type of Mexican beans.
You can use canned beans, either whole or refried. If using whole make sure to drain beans and rinse them before using.
If you’d rather use homemade frijoles then start with dried beans then follow my beans recipes to cook them either on the stove or in the Instant Pot.
For the photos here I used canned refried beans and they were bayo beans.
Is Chorizo and Beans Vegan?
Traditionally no this isn’t a vegan dish because the Mexican chorizo used is made from pork. Additionally lard may be used to cook the dish.
But don’t worry because my recipe uses no lard and the we’re using vegan chorizo. The Mexican brand of vegan chorizo I used is called Sabori chorizo de soya. But you can use your favorite brand or make your own homemade vegan chorizo.
If you want to add cheese just use your favorite vegan cheese that melts well.
How to Make Chorizo and Beans
This is one of the easiest recipes ever. It cooks quickly so make sure you have everything ready to use.
Step 1: Over medium heat, once hot add the chorizo. Use the back of a spoon to help break it down to down to smaller bite-sized pieces. Cook chorizo until a little crispy then reserve a couple of tablespoons for topping if desired.
Step 2: Now add your beans to the pan and mix until well combined. If you are using whole beans use a potato masher to mash them, adding bean broth or water as needed to help break down.
Step 3: Add some vegetable broth to the bean mixture to achieve a smooth consistency or to your desired texture. Taste and if needed add some salt. Serve as desired.
How to Serve Chorizo con Frijoles
This recipe is the perfect way to use us leftover beans or chorizo sausage, specially if you only have small amounts.
Serve it as a side dish or in a bowl to enjoy with tortillas chips as an appetizer. You can also serve it as a burrito filling or if you leave it thicker you can grab some flour tortillas and make some delicious tacos.
You could even use this a filling for tamales!
How to Store Leftovers
Any leftovers can be allowed to come to room temperature then stored in an airtight container in the refrigerator for up to 4 days.
Beans freeze quite well, did you know that? Store in freezer safe bags for up to 3 months.
Thaw out in the refrigerator overnight or covered in the microwave. You can reheat in the microwave or on a skillet but make sure to add a few tablespoons of water when reheating.
Check Out These Other Chorizo and Bean Recipes
- Frijoles Charros | Mexican Charro Beans Recipe
- Easy Mexican Chorizo Cheese Dip Recipe
- Pambazos Recipe | Potato and Chorizo Pambazos
- How to Cook Nopales with Chorizo
Chorizo and Beans Recipe (Chorizo con Frijoles)
- 7 oz vegan chorizo your favorite brand, about 1 cup
- 14 oz refried beans homemade or canned, it's 1 2/3 cups
- 1.5 Tablespoons olive oil or vegetable oil
- Over medium heat, once hot add the chorizo. Use the back of a spoon to help break it down to down to smaller bite-sized pieces. Cook chorizo until a little crispy then reserve a couple of tablespoons for topping if desired.
- Now add your beans to the pan and mix until well combined. If you are using whole beans use a potato masher to mash them, adding bean broth or water as needed to help break down.
- Add some vegetable broth to the bean mixture to achieve a smooth consistency or to your desired texture. Taste and if needed add some salt. Serve as desired.
Nancy Lopez is a food blogger and author of the cookbook Mexican Tamales Made Meatless. Born in Mexico, raised in the US, and currently living in Southern Mexico, she has followed a meatless diet for almost 10 years. It is her passion and mission to share all she has learned about vegan Mexican cooking and vegetarian Mexican recipes. Mexican Made Meatless is a blog dedicated to preserving the authentic flavors of Mexican cuisine just without the meat. It’s a place to celebrate Mexican culture and all it’s delightfully delicious traditional foods. Read more…