Southwest-Style Black Bean Skillet

with Eggs, Corn & Smoked Gouda

40 MIN

+$2.99/serving 2 Servings

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add Ground Pork Chorizo

From the Test Kitchen

This one-pan dish is packed with flavor from black beans, sweet corn, and poblano pepper simmered in a chipotle-spiced tomato sauce. You'll finish it off with rich eggs and melty smoked gouda, then serve it with warm tortillas to wrap it all up.
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Nutrition

PER SERVING
Calories

960 Cals (est.)

View Full Nutrition

fresh

ingredients

10 oz Pork Chorizo
2 Pasture-Raised Eggs
2 ears Corn
1 15.5-Oz Can Black Beans
4 Flour Tortillas
1 Poblano Pepper
1 8-Oz Can Tomato Sauce
2 Scallions
2 oz Smoked Gouda Cheese
2 tsps Chipotle Chile Paste

step-by-step

instructions

Cook Along

1 Prepare the ingredients

If you prefer to use an oven to warm the tortillas instead of a microwave, preheat the oven to 375°F. Wash and dry the fresh produce. Remove any husks and silks from the corn; cut the kernels off the cobs. Thinly slice the scallions, separating the white bottoms and hollow green tops. Grate the gouda on the large side of a box grater. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then small dice. Thoroughly wash your hands immediately after handling.

2 Cook the chorizo

In a medium pan (cast iron or nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chorizo. Cook, stirring frequently and breaking the meat apart with a spoon, 7 to 9 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

3 Start the skillet

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the corn kernels in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned (be careful, as the corn may pop as it cooks). Add the diced pepper and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Leaving the rest in the pan, transfer half the cooked vegetables to a bowl and set aside for serving. To the pan, carefully add the beans (including the liquid), tomato sauce, and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be. Season with salt and pepper. Cook, stirring occasionally, 5 to 6 minutes, or until thickened and combined.

4 Finish the skillet

Add the cooked chorizo to the skillet; stir to combine. Using a spoon, create 2 shallow wells in the center of the skillet. Carefully crack an egg into each well; season with salt and pepper. Evenly top with the grated gouda. Loosely cover the pan with foil and cook 4 to 5 minutes, or until the egg whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat. Let stand at least 2 minutes before serving.

5 Warm the tortillas & serve your dish

Meanwhile, if using a microwave, wrap the tortillas in a damp paper towel; microwave on high 1 minute, or until heated through. If using the oven, wrap the tortillas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. Transfer to a work surface and carefully unwrap. Serve the finished skillet topped with the reserved cooked vegetables and sliced green tops of the scallions. Serve the warmed tortillas on the side. Enjoy!