Chorizo and Beans


"This is a Mexican-American dish that has a surprisingly tasty flavor although some may laugh at the type of beans used. My mother made it for us as children."


45 m servings 1012 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • Calories:
  • 1012 kcal
  • 51%
  • Fat:
  • 51.1 g
  • 79%
  • Carbs:
  • 98.7g
  • 32%
  • Protein:
  • 40.7 g
  • 81%
  • Cholesterol:
  • 114 mg
  • 38%
  • Sodium:
  • 2072 mg
  • 83%

Based on a 2,000 calorie diet

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  1. Heat a large skillet over medium heat. Add the chorizo, bell pepper and onion; cook and stir until chorizo is browned and vegetables are tender. Drain excess grease. Pour in the baked beans, and simmer over low heat for 30 minutes.
  2. Serve in tortillas with shredded cheese and sour cream.
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  1. 9 Ratings


If you substitute almost everything it is tasty as can be...I cooked the chorizo with diecd peppers and red onions...added a drained can of diced tomatoes with jalapeno, and a drained can of bla...

I thought this was not very good.

I prefer to use canned pinto beans OR homemade slowcooker beans over the baked beans and I omit the bell peppers, adding ortega peppers instead.

excellent change of pace for chorizo. The slightly sweet flavor of the beans compliments the spicy chorizo taste.

This was easy to make and very colorful. I made the chorizo w/ onions and peppers (added some butter) and put it on a bed of rice with a small ladle of black beans on top. It was rather bland u...

eh, not that great...tasted like baked beans with a hint of chorizo-- nothing too exciting.

The only way to go is to use Basque (instead of Mexican) Chorizos. They are very hard to find but Gem Meat Packing Company in Boise Idaho makes the best and most authentic chorizos that they wil...

I thought this was kinda meh, and Husband didn't like it much at all (and he'll eat anything). Needed a lot of tweaking to make it flavorful, and even then it was pretty mediocre. Thanks anyway.