This is a quick and easy weeknight meal I made up a while back that was an instant hit with my hubby. Not that he ever complains about whatever I cook, but I love it when a new recipe creation receives a "That's really good, Darlin'!" This is one of those recipes.
This one-dish meal packs a surprising amount of flavor for the small list of ingredients involved. Better yet, it's reasonably healthy. It doesn't have a traditional crust, so it's low carb, and it can easily be made gluten free simply by ensuring your chorizo doesn't have gluten hidden in it. I say "reasonably healthy", because the chorizo can be quite greasy. To make it even healthier, try substituting ground beef or shredded chicken for the chorizo--but if you do that, make sure to add in some taco seasoning to help make up for the lost flavor.
*Scroll to the bottom for a printable version of the recipe*
You will need:
1 sweet potato
1/2 - 1 lb chorizo
1 can black beans
1/4 C cream (or you can substitute milk)
1/2 tsp cumin
1 C shredded cheddar
1 jalapeno, chopped
Preheat the oven to 350°.
Brown the chorizo until it is fully cooked. It has such a dark color because of the spices that it can be a little difficult to tell if it is cooked thoroughly or not, so make sure to give it plenty of time. It doesn't take *that* long, but don't rush it. :)
While the chorizo is browning, cut the sweet potato into very thin slices. The thinner, the better here; they will cook faster that way.
Arrange the slices in the bottom of a baking dish or pie pan. It's okay if they overlap some.
Spread the cooked chorizo over the sweet potato crust.
Layer the black beans over the chorizo.
In a medium mixing bowl, combine all of the remaining ingredients: the eggs, cream, cumin, cheddar, and jalapeno.
Pour the egg mixture over the layers in the baking dish.
You'll see that it naturally separates into layers, with the egg and cream sinking down through the beans and chorizo, while the cheddar and jalapeno remain on the top.
Bake for about 30 minutes, or until it is cooked through and the cheese is bubbly. Let stand for 5-10 minutes before serving.
Dish up a piece and dig in! We like to eat it with a little salsa and sour cream, but it really is full of flavor on its own.
I hope your family enjoys this recipe as much as mine has! It just might become a new weeknight favorite at your house, too!
Right-click the image below to download a printable copy of the recipe.
Linking up with Crafty Thursday Obsessions and Full Plate Thursday.
In the mood for more quick Tex-Mex meals? Why not try my fabulous 4-Ingredient Chicken Sour Cream Enchiladas?