Wanna know the best way to get someone to eat black beans?
It’s a fact.
After a weekend of turkey and all the sides, a Mexican-inspired dinner sounded amazing on Sunday night.
I wasn’t sure when Big Guy would be arriving home with our tree so I wanted a fast and easy dinner. A batch of Black Bean Soup with Chorizo and Lime takes less than 30 minutes to prepare so it’s perfect for any busy night. Not that any of you will be busy over the next 21 days.
Canned beans are the time saver in this recipe but the addition of chorizo makes it taste like it’s been simmering all day.
Lime juice and cilantro add some life to the soup with a little heat from the chorizo.
The recipe called for Spanish chorizo but I used Mexican chorizo.
The soup was almost more “chili” like in my opinion (which I like) and paired perfectly with crunchy corn chips (from Trader Joes).
And the best part?
Leftovers for lunch.