Ease of preparation rating: Easy.
Yield: 4 servings.
Ingredients:
3 tablespoons (45 ml) olive oil, divided
4 raw chorizo sausages, removed from casings
1 medium white onion, chopped
2 cloves garlic, minced
2 cups (470 ml) cooked black beans
1 baguette, divided into 4
1 cup (240 ml) sliced panela cheese
1 avocado, peeled and sliced
Method:
Heat half of the olive oil in a large skillet over medium-high heat.
Add chorizo, onions, and garlic, and cook, stirring constantly, for seven to eight minutes, until onions are soft and chorizo is browned.
Stir black beans into the skillet, season with salt and pepper, and continue cooking for two to three minutes, stirring often.
Heat remaining oil in a second pan over medium-high heat.
Slice baguettes open and toast, cut-side down, until golden. Repeat until finished.
Spoon chorizo and black bean mix into the toasted baguette, top with panela cheese and sliced avocado. Serve warm.
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