SERVES 4
TOTAL TIME: 35 minutes
You will need a 12-inch nonstick skillet with a tight-fitting lid for this recipe; do not substitute a smaller skillet here. To make the dish spicier, increase the amount of chipotle to 1 tablespoon. Serve with sour cream, diced avocado, and thinly sliced scallions. See the photo that follows the recipe.
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8 |
ounces vermicelli, broken in half |
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2 |
tablespoons vegetable oil |
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1 |
onion, chopped fine |
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4 |
ounces chorizo sausage, halved lengthwise and sliced ¼ inch thick |
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2 |
garlic cloves, minced |
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2 |
teaspoons minced canned chipotle chile in adobo sauce |
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2 |
cups low-sodium chicken broth |
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1 |
(15-ounce) can black beans, rinsed |
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1 |
(14.5-ounce) can diced tomatoes |
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Salt and pepper |
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2 |
ounces Monterey Jack cheese, shredded (½ cup) |
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¼ |
cup minced fresh cilantro |
1. Toast vermicelli with 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat, tossing frequently with tongs, until golden, about 4 minutes; transfer to paper towel–lined plate.
2. Add remaining 1 tablespoon oil and onion to now-empty skillet and cook over medium-high heat until softened, about 3 minutes. Stir in chorizo, garlic, and chipotle and cook until fragrant, about 30 seconds. Stir in broth, beans, tomatoes, and toasted vermicelli. Cover, increase heat to medium-high, and cook at vigorous simmer, stirring often, until pasta is tender, about 10 minutes.
3. Off heat, season with salt and pepper to taste and sprinkle Monterey Jack over top. Cover and let stand until cheese melts, about 3 minutes. Sprinkle with cilantro and serve.