– 2 tbsp vegetable oil
– 2 medium fresh poblano chile peppers, stemmed, seeded, and chopped
– 3/4 cup chopped onion
– 2 cloves garlic, minced
– 8 ounces uncooked chorizo, casings removed
– 2 (15 ounce) cans pinto beans, rinsed and drained
– 2 medium tomatoes, chopped
– 1 cup chicken broth
– 1/4 cup snipped fresh cilantro
– 1/2 tsp salt
– 3 tbsp lime juice
– Shredded Monterey Jack or Cheddar cheese
– Warmed flour tortillas, corn tortillas, or tortilla chips
In a large skillet, heat oil over medium heat. Add chile peppers, onion, and garlic; cook and stir for 4 to 5 minutes or until tender. Remove onion mixture from skillet; set aside. In the same skillet, cook chorizo over medium heat until cooked through and no longer pink, using a wooden spoon to break up meat as it cooks. Remove chorizo from skillet; drain on paper towels. Return chorizo to the skillet.Place beans from one can in a bowl. Using a potato masher, mash the beans. Add the mashed beans, whole beans from remaining can, and the onion mixture to chorizo in skillet. Stir to combine. Stir in tomatoes, broth, cilantro, and salt. Bring to a boil, reduce heat. Simmer, uncovered, for about 15 minutes or until slightly thickened, stirring occasionally. Remove from heat. Stir in lime juice.
Top with cheese and serve with warmed tortillas and tortilla chips.