Ingredients
Scale
- 2 tablespoons grape seed oil
- 2 large poblano peppers, seeded and chopped
- ¾ cup yellow onion, chopped
- 1 package Cacique longaniza, casing removed
- 2 (15-ounce) cans pinto beans, drained
- 1 (14.5 ounce) can chopped tomatoes, drained
- 1/3 cup fresh cilantro, roughly chopped
- 1 ½ cups Cacique Queso Cotija, crumbled
Instructions
- In a medium pan, heat oil over medium heat. Add chopped poblano and onion. Cook for 3 minutes until slightly tender. Remove from heat and set aside.
- In a large sauté pan, cook chorizo over medium heat for 7 minutes, breaking up the meat to cook evenly. Drain any excess grease.
- Add beans to chorizo, mashing a few times with a potato masher. Add onion mixture and stir in tomatoes and cilantro.
- Bring to a boil; reduce heat to medium-low. Let simmer uncovered for 12 minutes stirring occasionally.
- Remove from heat, sprinkle with cheese and serve with tortilla chips.