Soy Chorizo Quinoa Skillet
Another Trader Joe’s soy chorizo recipe from me because they seem to be a hit. The Soy Chorizo Enchiladas and the Soy Chorizo Chili are two of the most viewed recipes on my site! Which is amazing because I love Trader Joe’s soy chorizo. It makes it sooo easy to load up a dish with a ton of flavor without needing a whole spice cabinet. So here is another way to use this wonderful product.
This is an almost one pot (or maybe I should say pan) recipe. I cook everything in my cast iron skillet, except for the quinoa which I cook ahead of time in my favorite little rice pot. So it is a really easy recipe. Cook up some peppers and onions with a little garlic and add the soy chorizo. Once that has browned a bit, throw in some corn and black beans. Lets those get happy in the pan together and add the cooked quinoa and a little plain tomato sauce. Once everything is combined, top with a bit of shredded cheese and bake in the oven for about 15 minutes. At this point everything is cooked (so you could omit the baking and the cheese altogether) but I think everything's better with a little cheese. Once it comes out top with some avocado, fresh cilantro and jalapeños and serve with a dollop of sour cream. If you want to keep this vegan you can opt for a vegan cheese and serve with cilantro cashew crema.
This makes a large batch of food, so it is also an awesome option for meal prepping. We ate this for dinner and still had enough leftovers for a few lunches during the week… and it might be even better reheated.
If you enjoyed this recipe, check out my soy chorizo enchiladas and soy chorizo chili recipes!
Soy Chorizo Quinoa Skillet
Ingredients
- 1 red bell pepper, diced
- 1/2 onion, diced
- 1 package Soy Chorizo
- 3 cloves of garlic, minced
- 1 can of black beans, drained and rinsed
- 1 cup of corn
- 2 cups of cooked quinoa
- 1 cup plain tomato sauce
- 3/4 cup shredded cheese (I used a Mexican cheese blend)
- Optional Toppings: cilantro, pickled jalapeños, avocado, sour cream
Instructions
- COOK: Preheat the oven to 375 and heat an oven proof pan (I used an 9" cast iron skillet) over medium heat. Add a little oil and the diced peppers and onions. Cook for about 2 minutes until they start to soften and add the garlic. Continue to cook for about 5 more minutes until the peppers and onions are cooked and softened.
- ADD: Once the peppers, onions and garlic are cooked, add the package of soy chorizo. Continue to cook until bits of the chorizo start to brown.
- COMBINE: Then add the black bean, corn, cooked quinoa and tomato sauce to the pan and stir until everything is well combined.
- BAKE: Top the skillet with the shredded cheese and bake in the oven for about 15 minutes until the cheese is melted.
- TOP: Once the pan is out of the oven, top with avocado, fresh cilantro and jalapeños. Serve with a dollop of sour cream. Enjoy!