Categories: Mexican

Ingredients

• 1 lb. fresh chorizo sausage, casings removed
• 1 cup chopped yellow onion
• 1/2 green bell pepper, seeded and chopped
• 1 garlic clove, minced
• 10 oz. can diced tomatoes with green chiles
• 1 tsp kosher salt
• 1 tsp taco seasoning
• 1 tsp dried oregano
• 15 oz. can black beans, rinsed and drained
• 1 cup frozen corn kernels
• 1 cup heavy whipping cream
• 16 oz. cavatappi, cooked as directed
• 8 oz. shredded Monterey Jack
• Garnish: lime wedges, chopped fresh cilantro

Directions

1. In a 12-inch skillet, cook chorizo over medium-high heat until browned and crumbly, about 6 minutes. Drain chorizo, reserving 1 tbsp drippings in skillet.

2. Add onion, bell pepper and garlic to skillet. Cook over medium heat, stirring occasionally, until softened, about 5 minutes. Add tomatoes, salt, taco seasoning, and oregano; cook for 3 minutes. Stir in beans, corn and cream. Bring to a boil. Stir in pasta and cheese; remove from heat. Garnish with lime and cilantro.

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