Ingredients:

  • 1 lb Yukon Gold potatoes, 1/2-inch dice
  • 12 oz Mexican chorizo, fresh, casing removed
  • 1 medium yellow onion, diced
  • 1 medium red bell pepper, diced
  • 2 cloves garlic, minced
  • 1/2 cup frozen corn, thawed
  • 15 oz can black beans, drained and rinsed
  • 2 tbsp fresh cilantro, chopped
  • 1 lime, cut into wedges
  • 1/2 cup sharp cheddar cheese, shredded

Instructions:

  1. Rinse the diced potatoes in cold water until the water runs clear, then pat them completely dry with a paper towel.
  2. Add the chorizo to a cold 12-inch cast iron skillet and turn heat to medium-high. Break the meat apart with a spatula and cook until browned and fragrant (about 5-7 minutes). Push the cooked meat to the edges of the pan.
  3. Add the potatoes to the center of the pan in the rendered chorizo oil. Let them sit undisturbed for 3-4 minutes to develop a crust. Add the diced onion and red bell pepper, stirring occasionally until potatoes are fork-tender.
  4. Stir in the minced garlic, black beans, and corn. Cook for 3 minutes until heated through.
  5. Turn off the heat, sprinkle shredded cheddar cheese over the top, and cover with a lid for 60 seconds until the cheese is melted.
  6. Garnish with chopped cilantro and serve with lime wedges.