Minutes Prep time: 20
Minutes Total time: 45
Servings: 6
Difficulty: Intermediate
4 cups water
1 cup freekeh
8 ounces fresh pork chorizo (Mexican-style)
2-1/2 cups fresh or frozen whole kernel corn
1 pouch Frontera® Red Chile Enchilada Sauce
1 can (15 oz each) Rosarita® Premium Whole Black Beans, drained, rinsed
1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
3/4 cup fresh cilantro, chopped (about 1 bunch)
1 teaspoon finely chopped garlic
1/2 teaspoon chili powder
1 teaspoon ground cumin
1 cup shredded shredded Chihuahua or Monterey Jack cheese
2 large avocado, pitted, peeled, sliced
Frontera® Authentic Taqueria Tortilla Chips, optional
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 220 mg | 22% |
| Carbohydrate | 53 g | 18% |
| Cholesterol | 41 mg | 14% |
| Total Fat | 25 g | 38% |
| Iron | 4 mg | 23% |
| Calories | 496 kcal | 25% |
| Sodium | 991 mg | 41% |
| Protein | 18 g | 36% |
| Saturated Fat | 8 g | 39% |
| Sugars | 6 g | 1% |
| Vitamin C | 15 mg | 25% |
Preheat oven to 350°F.
Bring water to a boil in a small saucepan, add freekeh. Reduce heat to medium-low, cover and cook 6 minutes. Drain.
Meanwhile, heat large non-stick skillet over medium high heat. Add chorizo; cook 5 minutes or until finely crumbled and browned, stirring occasionally. Drain and set aside.
Add corn to skillet and cook until lightly browned, about 8 minutes, stirring frequently. Stir together freekeh, chorizo, corn, enchilada sauce, beans, drained tomatoes, cilantro, garlic, chili powder and cumin in large bowl. Pour into 3-quart casserole dish. Sprinkle with cheese. Cover with foil and bake 25 minutes. Remove foil and continue baking 5 to 7 minutes, until bubbly. Serve with avocado and tortilla chips, if desired.
Ancient Grain Chorizo Cazuela
