Cheesy Chorizo and Bean Skillet

This Cheesy Chorizo and Bean Skillet is a one-pan wonder that’s hearty and flavorful yet easy enough to whip up on a weeknight. Spicy chorizo, black beans, crispy potatoes, and bell pepper come together for cheesy deliciousness in every bite. It’s ready in just 35 minutes, is naturally gluten free and won’t break the bank!

I’ll admit…this Cheesy Chorizo and Bean Skillet was actually my husband’s idea. He had a very specific vision for it and the first time I tested it he was like umm…this ain’t it lol. But the second time was the charm, and it’s officially husband approved! It’s kinda hard to adequately describe what this recipe is like but I hope you can have some faith in me, trust the process and just try it out.

If I had to describe this Cheesy Chorizo and Bean Skillet, I’d say it’s all of the things I love about my Enchilada Skillet…but with a twist! Rather than adding in corn tortilla strips, we’re using finely diced and crispy yellow potatoes, so in that way it’s kinda similar to Mexican Picadillo…if you’ve ever had that. And we’re using chorizo instead for extra smoky, delicious flavor!

This one is beyond crave-able, and comes together in just one pan in about 30 minutes, so you can enjoy it on a weeknight after a long work day. It’s infused with tons of Mexican-inspired flavor, complex carbs, fiber, protein and healthy fats for a balanced and filling meal. Oh and did I mention it only costs $10 total!? We love a budget meal!

Why You’ll Love this Cheesy Chorizo and Bean Skillet

• It’s made in one pan in 30 minutes!
• This is a budget-friendly meal that costs less than $10 total.
• It’s balanced with protein, complex carbs, fiber and healthy fats.
• Each bite is full of delicious Mexican-inspired flavor.
• It’s kind of like a breakfast hash turned into a dinner meal!

What You Need to Make this Cheesy Chorizo and Bean Skillet

• Fresh Chorizo: For this recipe, be sure to use fresh (raw) ground chorizo, NOT dried chorizo that comes pre-cooked in links. You can find this at the butcher counter, or near the other raw sausages. It’s made of ground pork and infused with a bunch of smoky, spicy flavor!
• Olive Oil: Or whatever oil you prefer.
• Yellow Onion: You’ll need 1/2 large onion, finely diced.
• Green Bell Pepper: To add some color and veggies to this chorizo and bean skillet, we’re sautéing up some green bell pepper (you can use any color but green is always the cheapest).
• Yellow Potatoes: The potatoes in here give this dish a Mexican picadillo feel. Peeling the potatoes is optional, but make sure to chop them up into very small cubes to ensure they cook all the way through.
• Black Beans: Adding in a can of black beans is an easy way to up the protein and fiber content! Drain and rinse the first.
• Mexican-Blend Cheese: We’re finishing off this skillet with a layer of gooey melted cheese.
• Smoked Paprika, Garlic Powder, Cumin, Oregano & Kosher Salt: These simple seasonings are inspired by what’s in the chorizo sausage itself.

How To Make this Cheesy Chorizo and Bean Potato Hash

Brown the Chorizo:

First, bring a large pan to medium heat. Once hot, add chorizo and break apart with a spatula. Continue cooking for about 4-5 minutes, until done through. Remove chorizo from the pan and set aside in a large bowl.

Saute Peppers & Onion:

If needed, add a bit of oil to the pan. Then, add onion, bell pepper and spices. Sauté, stirring occasionally, for 5 more minutes until tender. Remove from the pan and place them in the bowl with the chorizo.

Cook the Potatoes:

Next, add 1 tbsp of oil to the pan. Then, add the potato and spread out evenly in the pan so there’s no overlap. Season with kosher salt. Allow them to cook for 5 minutes, undisturbed, to get them nice and crispy. Then, stir/flip and continue cooking for 5 more minutes, stirring occasionally.

Add Back Chorizo, Peppers, Onions & Beans:

Add back in the cooked chorizo, bell peppers & onion, along with the black beans. Stir to combine. At this point you can also taste and adjust the amount of salt to your preference.

Top with Cheese, Cover & Let Melt:

Sprinkle cheese evenly over the top of the skillet. Then, reduce the heat to medium-low, cover the pan and let it cook until the cheese is fully melted, about 5 minutes. Optionally, garnish with chopped cilantro. Enjoy!

Can I Use a Different Ground Meat Instead of Chorizo?

I highly recommend using chorizo in this recipe because it’s infused with so much flavor! However, if you can’t find any fresh chorizo at your grocery store, or want a leaner option, you can certainly substitute ground chicken or ground turkey (92% lean, NOT 99%). Feel free to increase the amount of spices if you feel it needs more flavor!

Cost Breakdown for this Budget-Friendly Meal:

This Cheesy Chorizo and Bean Skillet is the eighth recipe of my “10 days of $10 meals” series! This series is proof that you can eat nourishing, delicious meals while on a budget. Of course, grocery prices will vary based on your region and store shop at, as well as if you upgrade to organic/pasture-raised for anything…but I’ll leave my personal cost breakdown below! Please note, that pantry staples are NOT included in the $10.

TOTAL PRICE = $9.93 (or $2.48/serving)

How Should I Store Leftover Cheesy Chorizo, Potato and Bean Skillet?

This Cheesy Chorizo and Bean Skillet makes for great leftovers or meal prep! Simply allow it to cool before transferring it to an airtight container and storing in the fridge for 4-5 days. You could also skip step 5 and leave off the cheese, then just add a bit to your individual serving when you’re ready to re-heat it. I would also wait to garnish with cilantro until after re-heating.

Find the full recipe below. As always, please let me know if you tried it by commenting below or tagging me on Instagram, @munchinwithmaddie_.

You May Also Love…

• The BEST Ground Turkey Enchilada Skillet
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• Dutch Oven Carnitas Bowl
• One-Pan Shrimp Fajita Pasta
• Spanish Chicken and Chorizo Sheet Pan Dinner
• Chili Lime Salmon Tacos with Peach & Pepper Salsa
• Pumpkin Chicken & Black Bean Enchiladas

5 from 2 votes

Cheesy Chorizo and Bean Skillet

This Cheesy Chorizo and Bean Skillet is a one-pan wonder that's hearty and flavorful yet easy enough to whip up on a weeknight. Spicy chorizo, black beans, crispy potatoes, and bell pepper come together for cheesy deliciousness in every bite. It's ready in just 35 minutes, is naturally gluten free and won't break the bank!

Servings 4 people

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Equipment

• cutting board
• knife
• large pan with lid
• spatula
• large bowl

Ingredients

• 1 lb fresh chorizo *
• ½ large yellow onion finely diced
• 1 green bell pepper diced
• 1 tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp ground cumin
• ½ tsp dried oregano
• 1 tbsp olive oil
• 10 oz yellow potatoes cut into ½" cubes**
• kosher salt to taste
• 1 can black beans drained & rinsed (15oz)
• 1 cup shredded Mexican-blend cheese
• chopped cilantro optional, for garnish

Instructions

• Bring a large pan to medium heat. Once hot, add chorizo and break apart with a spatula. Continue cooking for about 4-5 minutes, until done through. Remove chorizo from the pan and set aside in a large bowl.
  1 lb fresh chorizo
• If needed, add a bit of oil to the pan. Then, add onion, bell pepper and spices. Sauté, stirring occasionally, for 5 minutes until tender. Remove from the pan and place them in the bowl with the chorizo.
  ½ large yellow onion, 1 green bell pepper, 1 tsp smoked paprika, ½ tsp garlic powder, ½ tsp ground cumin, ½ tsp dried oregano
• Add 1 tbsp of oil to the pan. Then, add the potato and spread out evenly in the pan so there's no overlap. Season with kosher salt. Allow them to cook for 5 minutes, undisturbed, to get them nice and crispy. Then, stir/flip and continue cooking for 5 more minutes, stirring occasionally.
  1 tbsp olive oil, 10 oz yellow potatoes, kosher salt
• Add back in the cooked chorizo, bell peppers & onion, along with the black beans. Stir to combine. Taste and adjust the amount of salt.
  1 can black beans
• Sprinkle cheese evenly over the top of the skillet. Then, reduce the heat to medium-low, cover the pan and let it cook until the cheese is fully melted, about 5 minutes. Optionally, garnish with chopped cilantro. Enjoy!
  1 cup shredded Mexican-blend cheese, chopped cilantro

Video

Notes

*NOTE: We are using raw ground chorizo for this recipe, NOT the dried or pre-cooked kind. You can either buy it in a brick, or as links but be sure to remove the casing first.

**NOTE: I personally don’t peel the potatoes, but you can if you want! Just make sure to cut them very small so that they cook all the way through.

Calories: 668kcal

Course: Dinner, Main Course

Cuisine: American, Mexican, Spanish

Diet: Gluten Free

Keyword: $10 Meal, Bell Pepper, Black Beans, Cheese, Chorizo, Gluten Free, Mexican, One Pan, Potato

Nutrition

Calories: 668kcal | Carbohydrates: 46g | Protein: 33g | Fat: 39g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 93mg | Sodium: 958mg | Potassium: 791mg | Fiber: 12g | Sugar: 2g | Vitamin A: 1131IU | Vitamin C: 39mg | Calcium: 203mg | Iron: 4mg

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @munchinwithmaddie_ on Instagram and/or hashtag it #munchinwithmaddie.