Chorizo and Beans

8 Reviews Add a Pic
  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
Recipe by  1LAVAUN

“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.”

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Adjust Servings

Original recipe yields 10 servings


  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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Reviews (8)

Rate This Recipe


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 black beans and I threw a hand full of low fat grated cheese at the that was good...



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.

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Amount Per Serving (10 total)

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

Based on a 2,000 calorie diet



previous recipe:

Slow Cooker Barbecue Beans


next recipe:

Beans and Franks Applesauce Bake