2 tbsp olive oil

1 medium onion (diced)

1 red bell pepper (diced)

1 lb fresh chorizo

15 oz. pinto beans (rinsed and drained)

15 oz diced tomatoes (drained)

1 jar Clean Plate Pantry Calabaza Sauce

Salt and pepper to taste

Sliced scallions for garnish (if desired)

cotija cheese for garnish (if desired)


In a medium sized pot, heat oil at medium-high heat. Once oil shimmers, add onions, pepper, and salt and pepper to taste. Sauté until the vegetables begin to soften, stirring occasionally. Add chorizo, and brown until completely cooked through. Add rinsed and drained beans, tomatoes, and 1 jar Calabaza sauce. Bring mixture to a simmer and decrease heat to medium. Continue simmering for 15 minutes, stirring occasionally. Add additional salt and pepper if desired. Garnish with scallions and cotija cheese, if desired. 

To make the recipe vegan, omit the chorizo and add another 15 oz beans. Also omit the cheese for garnish.