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Chorizo Burrito Skillet [Vegan]
This one-pan dish has SO much flavor and will save you a lot of washing up – win win, right?! This recipe yields 6 portions, so perfect for a large family, if you want some leftovers, or even if you have guests over for dinner.
Ingredients You Need for Chorizo Burrito Skillet [Vegan]
How to Prepare Chorizo Burrito Skillet [Vegan]
- In a large skillet, heat a little oil over a medium-high heat, then add the chorizo and cook for 3-5 minutes until it starts to brown (if you’re using shroom dogs/sausages, take them out after 3 minutes, cut into slices then fry for a further few minutes)
- Set the cooked chorizo aside and fry the onions for about 3 minutes until they start to appear translucent; then add in the peppers and sweetcorn and fry a further few minutes until soft
- Add the chorizo back in and the rice too, stir and fry for a few minutes then add in the stock, chopped tomatoes, garlic powder, smoke paprika and black beans
- Make sure it’s all mixed together then leave to simmer (without a lid) on a low-medium heat until most of the liquid has absorbed (stir regularly so it doesn’t stick) – this should take about 15-20 minutes
- When the liquid has absorbed, taste the rice, if it’s still a little hard, add a bit more water (and paprika so it doesn’t water down the flavour) and once again wait until absorbed, continue if necessary until the rice is cooked
- Add the grated cheese to the top and allow to melt, then top with any extras you wish
- Serve and enjoy!
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