Black Bean Chorizo Casserole with Pickled Onions Recipe (2024)

Time consuming, unhealthy and very delicious.

Cured chorizo is not inherent to Mexican cuisine and adds a jarring and unwelcome note.

Walmart.com carries chorizo from Spain and Pasilla chiles.I recommend Palacios.Yes, this is a really complex recipe. Make the Pasilla Chile sauce in advance and the choriz- beans mixture and freeze them. Toast your chiles in a 350 degree oven on a baking sheet for 4 minutes or less and Watch Them Closely! As soon as they are puffed up and fragrant, pull them out of the oven. I used canned beans and the dish was really delicious and worth the work.

Made per recipe minus chorizo. Fantastiic flavors. Lots of work (clean up too) but worth it. Soaked & cooked my own beans. Next time canned would be fine. Cilantro stems in bean simmer is 'it'. Used homemade chicken broth & think good broth is key to flavor as this uses a quart total. So, "Say no to the box. :-) " Pasilla chile sauce is excellent; can use that recipe for other things. For short cut; make elements day ahead and layer and bake day of.

I've made this a couple of time for a vegetarian friend, so I leave out the chorizo and use vegetable broth instead of chicken. The second time I made it without the tortillas and more like a Mexican Shakshuka--just mixed the sauce and beans, added some of the cheese and popped some eggs on top to bake in the oven. More cheese at the end when the eggs were finished. I served tortilla chips on the side. The garnishes are easy and add needed freshness and color to the final dish.

I got a lot of extra flavor from the chiles when I toasted them in the oven at 350 until they puffed up and were fragrant, but you have to be careful not to burn them. Palacios chorizo from walmart.com was a very flavorful choice. The dish was a huge hit last Christmas Eve and I'm making again for 2018.

Trader Joe's now has a wonderful soy churizo. It is great in this recipe.

So I riffed on this a little bit adding ground beef (bc I had it thawed out in the fridge) + fresh (not cured) chorizo. I turned the layers into traditional rolled enchiladas and added cheese to the bean/meat mixture. Topped with chili sauce. Added freshly picked jalapenos to the pickled onions. My, oh, my! Indeed unhealthy and a bit time consuming - but outstanding flavors. Extra bean/meat mixture used in nachos the next day. Definitely satisfied the Mexican craving. Will make all again!

We've made this a bunch of times now and love it. The chorizo is pretty pricey around here, so I only use 7-8oz and increase the black beans to use 3 cans. I've also never been able to find the "right" chiles, so I use dried ancho chiles. It's not a quick meal, but makes good leftovers so it's worth it.

When you say cured, do you mean cooked to slice and eat? I buy Longganiza to break up and fry or make my own grind.

I used Soy Chorizo and only 4 chiles. It was a great casserole! The chiles give it so much flavor and a deep heat.

This recipe took me to Mexico in the late 1800’s! It was stellar, superb, and complexly gratifying in that way you feel on a cold winters night next to a toasty fireplace. It took me a good 3 1/2 hours to make, not including the chicken bone broth and homemade black beans, but this was just incredible to eat. The accoutrements really brought the dish together. I used a locally made fresh Mexican chorizo and blue corn tortillas which complimented the multifaceted sublime Chile sauce brilliantly!

This is essentially the same recipe as Bayless' passila boudin recipe from one of his earliest cookbooks. I've made his many times and it is delicious. His recipe leaves out the chorizo. However, I always fried up fresh mexican chorizo and added it. I would not use a dried spanish style chorizo though, as this recipe calls for.

1st time made per recipe minus chorizo & cooked my black beans from scratch. SO delicious. 2nd time used cured chorizo (but only half pound) & used organic, canned black beans, well rinsed. Again SO good. It was "can you bring a hot beans type dish" contribution to summer Spanish theme dinner & a big hit. Not as much work as you think as lots can be done ahead. Plus reheats well so can even be baked in advance. As good warm as hot so works well on buffet table.

I've made this recipe a couple of times, it is very time consuming but very worth it. I have frozen the leftovers and they re-heat beautifully. I also find that this dish tastes even better the next day. Prepping the day before is an excellent idea.

This was a terrific family enterprise to put together on Christmas Day and it was well worth it! I messed up and only bought half the chorizo and flour tortillas instead of corn - but it was still delicious. I felt the sauce needed a bit of brightening so added the juice of a lime and a bit more salt. Was truly delicious and I will make it again!!

I should have read the comments. Too much work, heavy with all the tortillas. Stodgy. Not worth the trouble.

NOTE! Be sure that you use Mexican Chorizo - it's raw and completely different than the cured, dry Spanish Chorizo (more like pepperoni). Two completely different things...

Taking inspiration from another bean recipe in Patti’s cookbook, I used half Mexican chorizo and half chopped thick cut bacon. 10/10

La Fiesta's "Pasilla Ancho Entero" was the correct (found at local Mexican market)next time have more saucy/wet as tortillas soak up some liquidgood flavor will do againnice vegetarian flavoralthough made the pickled onions, next time no need as I forgot to bring to the table to eat, but good, easy flavor on pickled onions

Add mashed avocado to your lime crema! And chopped cilantro leaves, if you want. I always make a double recipe of this dish and freeze one unbaked. I leave out the chorizo, not really necessary and lower fat for my high cholesterol!

I made a full recipe vegetarian, with Morningstar Farms grillers crumbles and recipe almost as written. I couldn't find kosher Monterey Jack, so I used 2/3 muenster and 1/3 cheddar. The entire thing was a big hit with my family and friends, thumbs up from kids and adults alike. The pickled red onion and lime crema was great. I served it the day after cooking, and it reheated much better than expected. Also made a vegan half recipe with Daiya monterey jack "cheese" which was surprisingly good.

Made this for my parents and brought in leftovers for lunch for the office, everyone raved about it! While kinda labor-intensive, if you make the sauce, crema, and onions the night before it's not too bad. Also I did not use cured chorizo, I used some Chorizo Verde I got at the farmers market and it was great!

Read recipe carefully it is not well written for time. Can do steps while doing other steps even though not written that way. Don’t forget to add cumin to bean mix, not in instructions. The final sauce doesn’t have to thicken quite that much to 1.5 cups, makes it hard to spread.

Lots of effort but worth it! I made it without chorizo. Sauteed onion with 2 cloves garlic and then cooked down three cans of beans in veggie stock with some cumin, coriander, and Mexican oregano. Pasilla sauce was delicious but needed a couple pinches of sugar and a few splashes of cider vinegar. Don't skip the pepitas, pickled onions, and crema!

Definitely time consuming and definitely worth it

Delicious, and worth every minute of time involved. As others have said, you can prep the sauce and meat mixture the day before assembly & baking. As for comments about the healthfulness of the recipe, there are adaptations you could make. I used fresh chicken chorizo from our co-op, and you could eliminate or reduce the oil used when reducing the chile sauce. Twelve ounces of cheese in a dish that serves 8 isn't an unseemly amount. The lime crema is a delicious garnish, use it in moderation.

Pasilla peppers are different than pasilla chiles.I broiled them, then puréed them, added chicken stock and garlic as per recipe. Used only about one cup to see....taste fine but mild.

Update to my prior note: yes, this is AMAZING with birria leftovers (also from NYT). Used both leftover meat and sauce instead of the one from this recipe. AMAZING.

I bet this would be delicious with leftover birria de res instead of chorizo..