This recipe is my go-to for a quick, satisfying, and flavorful weeknight meal. I developed it after a particularly grueling day at work; I craved something spicy, comforting, and, most importantly, easy to make. This Spicy Chorizo and Black Bean Gluten-Free Pasta recipe totally hit the spot. It’s packed with bold flavors, and best of all, it’s surprisingly simple to whip up, even if you're short on time. Plus, it's gluten-free, which is always a bonus for my friends with dietary restrictions.
I’ve always loved chorizo—that irresistible smoky, slightly spicy flavor is just something else! And black beans? They’re so versatile, perfectly complementing the richness of the chorizo. Together, they're a match made in culinary heaven! The simple blend of chili powder, cumin, and smoked paprika perfectly enhances those flavors without overpowering them. I’m telling you, the aroma alone will have your mouth watering. It's a fiesta for your tastebuds, my friend!
Required Equipments
- Large pot
- Colander
- Large skillet
- Wooden spoon
- Measuring cups and spoons
Spicy Chorizo and Black Bean Gluten Free Pasta
A quick, flavorful, and gluten-free pasta dish bursting with the smoky spice of chorizo and the hearty goodness of black beans. Perfect for busy weeknights!
⏳ Yield & Time
Yield: 2 servings
Preparation Time: 5 minutes
Cook Time: 10 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First things first, let's get that chorizo sizzling! Heat a large skillet over medium heat. Add the chorizo and cook, breaking it up with a wooden spoon, until it's nicely browned and cooked through. About 8-10 minutes should do the trick. Remove the chorizo from the skillet and set it aside, leaving the yummy chorizo oil in the pan.
- Next up, the black beans! Rinse your black beans in a colander under cold water. Then, add them to the skillet with the chorizo oil. Cook for about 5 minutes, stirring occasionally, until they're heated through. They should be nice and warm but not mushy.
- Time for the pasta! Bring a large pot of salted water to a boil. Add the gluten-free pasta and cook according to the package directions. Don't overcook it; you want it al dente! Once it's cooked, drain the pasta and set it aside.
- Now for the exciting part--combining everything! Return the cooked chorizo to the skillet with the black beans. Stir in the cooked pasta, and add the chili powder, cumin, and smoked paprika. Toss everything together until the pasta is evenly coated. Remember to taste and adjust the seasoning as needed. More chili powder? Go for it!
- Garnish and serve! Remove the pasta from the heat and give it a final stir. Serve immediately, garnished with fresh cilantro (if you like it) and a squeeze of lime juice. Enjoy! I usually add a dollop of sour cream or some shredded cheese, but that’s just me being a little extra.
- Pro Tip: Don't be afraid to experiment! Add some diced onions, bell peppers, or jalapeños for extra flavor and texture. Maybe even a dash of hot sauce for a real kick!
📝 Notes
- For a spicier kick, add a pinch of cayenne pepper.
- Adjust the amount of chili powder to your spice preference.
- Feel free to add other vegetables, such as bell peppers or onions.
- If you don't have fresh cilantro, you can substitute with 1 teaspoon of dried cilantro flakes
🍎 Nutrition
Calories: 450 kcal
Protein: 20g
Fat: 18g
Carbohydrates: 65g
Fiber: 15g
Calcium: 50mg
