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Chorizo, Black Beans and Roasted Bell Pepper Skillet Recipe (White Sands National Park)

By: Author Bram Reusen

Posted on Last updated:

Chorizo, black beans and roasted bell pepper skillet recipe inspired by: White Sands National Park, Mexico (alternatively: Saguaro National Park, Petrified Forest National Park or Mesa Verde National Park)

Combining influences from ancient Native American cultures, as well as modern-day Mexican cuisine, this chorizo skillet with black beans and roasted bell peppers is a delicious reflection of the flavors of the Southwest.

White Sands National Park and its fascinating Native American history were the inspiration for this national park recipe.

People have lived in the Tularosa Basin for thousands of years, from early hunters and gatherers, to agricultural societies between 700 and 1100, to the Mescalero Apaches today.

This chorizo, black beans and roasted bell peppers recipe uses ingredients that may have been grown by those Native American farmers a millennium ago. This includes bell peppers, tomatoes and, especially, black beans.

Other ingredients used in this hearty one-pot skillet dish are also from the region, although perhaps a bit more modern. From smoked paprika and red pepper flakes to avocado oil, jalapeño peppers, chipotle in adobo and cilantro, they all go incredibly well together.

And of course, one of the star ingredients in this chorizo skillet recipe is the chorizo itself! New Mexico’s White Sands National Park inspired this recipe, so we’re using Mexican chorizo here.

If you’re looking for an easy, meaty one-pot dish inspired by a national park, I recommend trying this chorizo, black beans and roasted bell pepper skillet. The depth of flavors will blow you away!

Chorizo, black beans and roasted bell pepper skillet dish in bowls on counter

Chorizo, Black Beans and Roasted Bell Pepper Skillet

  • Prep time: 15 minutes
  • Cook time: 30 minutes
  • Total time:  minutes
  • Servings: 4
  • Calories per serving: 390

Delicious black beans combine perfectly with the smokiness of roasted bell peppers, sundried tomatoes, chipotle in adobo and smoked paprika.

Throw in some quality chorizo, minced garlic, a jalapeño pepper and cilantro, and you’ve got a hearty national park recipe worthy of your “let’s definitely make that again!” list.

Additionally, because this is a one-pot recipe, it’s also a fantastic meal to cook on a camp stove or even over a crackling campfire.

You do need quite a few ingredients for this, but the vast majority are either spices or canned/jarred—ideal for camping in other words. The only thing that does need to be refrigerated (or bought right before cooking) is the Mexican chorizo.

Chorizo, black beans and roasted bell pepper skillet recipe

Necessary Kitchen Tools

Chorizo with black beans and roasted bell pepper bowls
Yield: 4 servings

White Sands Chorizo, Black Beans and Roasted Bell Peppers Skillet Recipe

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Combining influences from ancient Native American cultures, as well as modern-day Mexican cuisine, this chorizo skillet with black beans and roasted bell pepper is a delicious reflection of the flavors of the Southwest.

Ingredients

  • 15 oz Mexican chorizo
  • 1 medium onion, chopped
  • 4 garlic cloves, minced
  • 3 red bell peppers, roasted and chopped
  • 1/2 cup sundried tomatoes, chopped
  • 1 chipotle in adobo, chopped
  • 1 jalapeño pepper, seeds removed and chopped
  • 2 tablespoons cilantro, chopped
  • 1 can black beans
  • 2 teaspoons smoked paprika
  • 1/4 teaspoon red pepper flakes
  • 1/8 teaspoon cayenne pepper
  • 2 tablespoons avocado oil
  • Salt and pepper

Instructions

  1. Heat avocado oil in a large sauté pan or cast-iron skillet.
  2. Add onion and stir until softened, about 5 minutes.
  3. Add garlic and stir until fragrant, about 1 minute.
  4. Stir in Mexican chorizo, breaking it up with a wooden spoon. Cook until browned and heated through, about 7-8 minutes.
  5. Add smoked paprika, red pepper flakes and cayenne pepper. Stir until combined and fragrant, 1 minute.
  6. Add roasted bell peppers, sundried tomatoes, chipotle in adobo and jalapeño pepper. (Feel free to add a spoonful of sundried tomato juice and some adobo sauce if you'd like.) Stir until combined, about 2 minutes. Season with salt and pepper.
  7. Pour in black beans and their liquid. Bring skillet mixture to a boil, lower heat and let simmer until liquid has reduced, about 10 minutes. Stir occasionally.
  8. Taste and add more salt and/or pepper if necessary.
  9. Serve immediately, sprinkled with chopped cilantro.
  10. Enjoy!

Notes

Note: You can roast the red bell peppers in the oven yourself or use store-bought jars of roasted bell peppers. I've used both options in the past and each of them works wonderfully. When I use jarred roasted bell peppers, I like to add some of the liquid to the skillet for even more flavor!

Nutrition Information

Yield

4
Amount Per Serving Calories 390Total Fat 23.7gSaturated Fat 8.2gCholesterol 55mgSodium 1168mgCarbohydrates 23.7gFiber 6.7gSugar 8.4gProtein 21g

A general nutrition calculator was used to determine the nutritional information of this recipe, which is meant solely as an indication of the dish's nutritional values. Depending on specific ingredients, quantities used and/or serving size, the ultimate dish you end up making may have different nutritional aspects. Please consider the information provided here only as guidance and not as an absolute fact.

© Bram
Cuisine: Meat / Category: Recipes
Chorizo, black beans roasted bell pepper skillet recipe
If You Decide to Make This Flavorful White Sands National Park-Inspired Chorizo Skillet Recipe at Home, Feel Free to Tell Everyone About It Below! Happy Cooking!

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