Archive for July, 2011

July 29, 2011

Spicy Black Beans & Chorizo with Eggs

Spicy Black Beans & Chorizo with Eggs

It was Mexican breakfast for dinner tonight. I wasn’t eggzactly (couldn’t resist) sure what to call this, but it was delicious. Corn tortillas topped with fresh baby spinach, scrambled eggs and spicy black beans with chorizo. A big dollop of chipotle cream and a squeeze of fresh lime, really good. It would be great for breakfast or dinner. I had mine with an ice-cold Corona. Perfect for a rainy summer night.


  • 3 links fresh chorizo (out of the casing)
  • 1 small onion, chopped
  • 1 fresh jalapeño, chopped – seeds removed
  • 1 green bell pepper, diced
  • 2 cloves garlic, minced
  • 2 – 15oz cans black beans, drained and rinsed well
  • 1/2 cup chicken stock
  • 1 tsp ground cumin
  • 1/4 cup chopped fresh cilantro
  • Kosher salt & pepper

Heat a sauté pan with a little olive oil and sauté the chorizo until browned and cooked through – breaking it up with the back of a spoon as it cooks. Remove from the pan. Add chopped onion, jalapeño and green pepper and sauté until it begins to soften – add garlic and cook until just fragrant, 1 minute or so. Add black beans, cumin and chicken stock. Stir to combine and be sure to scrape up any bits on the bottom of the pan. Add back in the chorizo and season with salt & pepper to taste. Cover and simmer on low heat for 15 minutes, stirring occasionally. Before serving, add in chopped cilantro and re-season with more salt & pepper if needed. If it begins to thicken too quickly just add more chicken stock and stir.


  • 1 cup sour cream
  • 1 chipotle pepper from can of chipotle in adobo sauce, chopped
  • 1 tbsp of the adobo sauce from can
  • 1 tbsp fresh squeezed lime juice

Combine all the ingredients in bowl. Depending on how spicy you like it you can increase or decrease the amount of adobo sauce. It’s pretty spicy. The fresh lime definitely cuts the heat. Start with a little adobo, you can always keep adding more. This will keep in the refrigerator for a few days.


  • Fresh baby spinach leaves
  • Fresh lime wedges
  • Scrambled Eggs
  • Corn tortillas, warmed


Layer fresh spinach and eggs on top of warm tortilla and top with the beans. Add a spoonful of the chipotle cream and a squeeze of fresh lime to top it off. I guess it’s kind of like a soft taco. Very yummy!


July 24, 2011


This little cookbook , Emeril 20-40-60, has turned out to be one of my favorites. It’s filled with really simple, flavorful recipes that anyone can make. I’ve made many delicious dishes from this book so it falls into the GREAT category on my cookbook shelf. Because the book is divided into 20 minute recipes, 40 and 60 minute recipes, you can really find something that suits the time you have to cook… and it focuses on using the freshest ingredients. In classic Emeril style there are a number of recipes that call for his “essence.” I made a container of it (he includes the recipe in the book) and store it in my spice cabinet. It’s good stuff to put on chicken, vegetables – really any recipe that you want to add a little kick. My only complaint is that my book is now falling apart.

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