the weather is continuing to cool off (more or less-ish) and recently we’ve had some much needed rain, which means that i’ve been craving cozier fare, like chipotle tamale and roasted vegetable burrito bowls. aaaaand mexican quinoa with black beans and chorizo (which yes, you could totally make vegetarian or even vegan).
i have to confess, it took me a minute to get this recipe right. the tasting notes from my first round include such enticing remarks as, “not very spicy”, “all one texture”, “not very interesting”, and “not much flavor”. i won’t even tell you what it looked like after i ran a topping of reduced fat yellow cheddar (don’t ask…) under the broiler. lesson learned: we will NOT be doing that ever again. ever.
soooo, i switched out a few ingredients for more flavorful counterparts (sorry late season, not very good cherry tomatoes) and added a bunch more super flavorful yum boosters (thank you tomato paste, chorizo, garlic, mushrooms, and tomato paste! y’all are the best.)
additionally, i streamlined how we’re making this little number so that we can have dinner on the table as soon as is tastily possible (and without having it look like someone dumped a pile of velveeta cheese on top then took a crème brûlée torch to our quinoa… tangent: can i just say how much i appreciate the ease of using accented letters today vs. when i had to type out spanish papers in high school?! i’d spend half the time waiting for the dial-up modem to return my altavista search results for “how do i add an accent in word?”…).
ok, food, right! long story short: i changed a bunch of things and now this mexican quinoa with black beans and chorizo is really good. i’m-sad-there’s-no-more-left-in-my-fridge good. i’m-making-this-again-soon good. i-hope-you-are-too good. the end.
other vaguely mexican-inspired recipes you may enjoy:
and if it’s the quinoa you fancy:
did you make this recipe? i’d love to know what you think of it! leave a comment below and share a picture on instagram with the hashtag #tastyseasons.
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