Chorizo and Grits Bowl

Heavy paprika in the chorizo = makes someone want to call you.

Sometimes you see what’s on hand and go with it. This Southern meets Tex Mex meal was inspired by chorizo and then grits and black beans from the pantry.

grits (reheated leftover or whip some up)
1/2 an onion - chopped
olive oil
chub of ground chorizo (any, but Cacique is most common around us)
can of black beans
toppings: anything goes really! I used fried egg, avocado, pico, sour cream, scallions, black olives, but try some salsa or hot sauce, cheese, corn, bacon, cilantro, tortilla chips, plantains (really just go for it!)

1. gather ingredients including toppings and prep any if needed (like dicing your onion or avocado)

2. prepare grits according to package directions (the best “cheat” is to use butter and milk or half-and-half instead of water)

3. heat some olive oil in a frying pan and add chopped onion

4. heat black beans in a separate pan on medium

5. once onions are getting translucent, add chorizo and break up with spoon

6. these things should finish roughly all around the same time (10-15 minutes) so spoon them into a bowl, throw those toppings on, and enjoy