Mexican Chorizo Pasta with Black Beans is a vibrant and flavourful orzo dish with chorizo, salsa, tomatoes, sweetcorn and black beans. This one-pan Mexican pasta dish is easy to make and perfect for a quick weeknight dinner with creamy pasta without the cream.
As you can probably tell from my other one-pot recipes like my Pad Thai, Curried Sausages and even my Hearty Goulash with Vegetables, I love meals that involve minimal clean up.
An added bonus of this Chorizo and pasta orzo dish (or risoni as it's called in Australia) is that it is done and dusted in less than 30 minutes, and is extremely satisfying as a Mexican style pasta and beans dish (with some added excitement from the chorizo).
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Why you'll love this recipe
One Pot. This one pot creamy Mexican pasta is made all in the same skillet, meaning less clean up and more time to enjoy.
30 minutes. This pasta dinner in under 30 minutes is perfect for busy weeknights or when you want to spend minimal time in the kitchen.
Easy. This orzo recipe is straightforward and easy to follow, making it ideal for novice cooks and seasoned chefs looking for an easy pasta and beans dish.
Delicious. With bold flavours and comforting ingredients, this Mexican chorizo pasta with black beans is sure to become a family favourite.
Ingredients
Chorizo sausages. Chorizo sausages add a smoky and spicy flavour to Mexican orzo pasta, but if you prefer a milder option, you can use Italian sausage or turkey sausage.
Brown onion and garlic. Brown onion and garlic bring flavour and depth to the one-pan Mexican pasta.
Capsicum. Capsicum, or bell peppers, add a crunchy, sweet element to the dish; you can use any colour of bell pepper. I used green as a colour difference with the red Mexican flavours and yellow sweetcorn.
Sweetcorn. Sweetcorn adds a pop of sweetness and texture to Mexican Chorizo Pasta; frozen, fresh, or canned corn kernels all work well.
Black beans. Black beans provide a hearty, protein-rich addition to the orzo dish; pinto beans or kidney beans can be used if preferred. You can also omit if preferred.
Risoni/orzo. Risoni, known as orzo, is a small pasta shape perfect for absorbing the flavours in this chorizo pasta without cream; other small pasta shapes like ditalini or acini di pepe can be used.
Salsa. Salsa brings a tangy, zesty kick to Mexican Chorizo Pasta, but you can also use diced tomatoes with green chilies or a homemade pico de gallo.
Tomato paste. Tomato paste adds rich, concentrated tomato flavour to the dish without making it extra liquidy.
Chicken stock. Chicken stock adds depth and richness to the pasta; vegetable stock can be used for a vegetarian option.
Mexican seasoning. Mexican seasoning blends spices like cumin, chili powder, and paprika to enhance the dish's flavors; you can make your own mix or use taco seasoning as an alternative.
Please check the recipe card for full list of ingredients and quantity. See below for substitutions and variations.
How to make
Heat oil in a large and deep pan over medium heat. Add finely chopped brown onion, minced garlic, and sliced chorizo sausages. Cook, stirring frequently, until the onions are translucent and the chorizo is slightly softened, about 5 minutes.
Next, add the risoni/orzo and diced capsicum, stirring for 1 minute to allow the pasta to toast slightly and the capsicum to begin softening.
Pour in the salsa, tomato paste, chicken stock, and Mexican seasoning. Stir to combine, then increase the heat to bring the mixture to a boil, which should take about 10 minutes. Once boiling, reduce the heat to a low simmer, cover the pan, and cook for another 10 minutes or until the risoni is tender, stirring occasionally to prevent sticking.
Remove the lid and add the sweet corn and black beans to the pan. Stir the mixture thoroughly until everything is well combined and heated through, allowing the Mexican pasta flavours to meld together.
Serve the Mexican Chorizo Pasta hot, garnished with your choice of toppings such as fresh cilantro, avocado, sour cream, or a squeeze of lime juice to enhance the vibrant flavours of this one-pan pasta orzo dish.
Substitutions and variations
Protein. You could use any protein you prefer from milder sausage alternatives, to even proteins such as chicken and beef (just be cautious of cooking times as they will vary). You could use tofu as a plant-based alternative (make sure to also substitute vegetable stock instead of chicken).
Vegetables. I've used Mexican style vegetables in this pasta chorizo tomato dish as they complement the flavours that have been incorporated. You can mix-and-match to suit what you have on hand (just be aware that some vegetables might take less or more time to cook).
Salsa. Depending on your spice preference, you can always adjust the type of salsa in pasta. There's mild, all the way to hot. If you're not a fan of spice AT ALL but love the Mexican flavours, use passata or diced tomatoes instead.
Pasta. I've used risoni (or orzo) as it's small and only takes about 10 minutes to cook in this one-pot Mexican orzo pasta. But you could substitute with any other small pasta of any kind (including Gluten-Free). You'll just want to make sure the pasta is almost al dante before adding the sweetcorn and black beans. This might take an extra minute or two in comparison to the orzo/risoni.
Meal prep and leftovers
Meal prepping Mexican chorizo pasta is a convenient way to have a flavourful, satisfying burrito pasta like meal throughout the entire week. This one-pan orzo dish is perfect for busy schedules as it makes a week's worth of meal prep in 30 minutes.
Storing
Before storing the chorizo orzo pasta, make sure the dish cools completely. This will ensure the texture of the orzo remains slightly firm and not mushy.
Once cooled, store tomato chorizo pasta in airtight containers in the refrigerator for up to 4 days. Keep the toppings separate to the dish (especially the avocado) and add them when you're about to eat the chorizo pasta with black beans to ensure freshness.
Reheating
Add a splash of chicken stock, water, or even milk/cream to the dish before reheating. You can do this in the microwave on 1 minute intervals (only stir after the first minute when there's a bit of heat in the dish), until heated through (about 3 minutes).
You could also reheat this on the stove over medium heat, making sure it heats up slightly before stirring.
Freezing
You can freeze orzo, the same as any other pasta dish. If you do choose to freeze this, undercook the pasta by a couple of minutes as this will help it keep its temperature once frozen.
Freeze the chorizo tomato pasta in freezer-safe containers that don't have extra space (this helps prevent freezer burn) for up to 6 months. You can use Souper cubes, vacuum sealer or reusable silicone bags (all linked above).
Thaw in the refrigerator overnight before reheating as per the above. Add a squeeze of lime juice and some toppings to revive the Mexican flavours.
If you want more meal prep information, check out my Meal Prep for Beginners post and my Meal Prep Basics E-Book.
FAQs
Yes, you can freeze cooked orzo. Simply allow it to cool completely, then transfer it to an airtight, freezer-safe container that has little "head" room to prevent freezer burn. Frozen orzo can be stored for up to 6 months and is a perfect way to save some of this tomato chorizo orzo for later.
To cook orzo, bring a pot of salted water to a boil, add the orzo, and cook according to the package instructions, usually about 8-10 minutes, until al dente. For added flavour, I've cooked the orzo in this tomato chorizo pasta with chicken stock and the flavours of the Mexican ingredients to infuse additional flavour.
Yes, you can freeze chorizo pasta. Prepare the dish as usual, then let it cool completely before transferring it to a freezer-safe container. Mexican Chorizo Pasta can be frozen for up to 6 months and should be thawed in the refrigerator overnight before reheating.
Yes, orzo and risoni are the same type of pasta, with orzo being the Italian name and risoni the term commonly used in Australia. Both names refer to a small, rice-shaped pasta that is perfect for dishes like chorizo pasta without cream.
Other orzo and pasta dishes
I hope you enjoy this as much as I do - Love & Pasta, Lauren x
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Recipe
Mexican Chorizo Orzo Pasta with Salsa
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Ingredients
- 2 teaspoon extra virgin olive oil
- 300 g (10 ½ oz) chorizo sausages, approx. 3
- 1 brown onion
- 1 capsicum / bell pepper, any colour
- 250 g (1 cups) sweetcorn, approx. 1 tin drained (see Note 1)
- 250 g (1 cups) black beans, approx. 1 tin drained. Rinsed
- 2 garlic cloves, diced
- 300 g (10 ½ oz) orzo / risoni, subs note 2
- 300 g (10 ½ oz) salsa, subs note 3
- 2 tablespoon tomato paste
- 500 ml (2 cups) stock, of choice, chicken recommended. Store bought or homemade
- 1 tablespoon taco seasoning, store bought or homemade
Instructions
Prepare ingredients
- Dice: 1 brown onion and 1 capsicum / bell pepper and 2 garlic clovesThinly slice 300 g (10 ½ oz) chorizo sausages.
Cook
- Heat 2 tsp extra virgin olive oil in a large and deep pan over medium heat. Add 1 brown onion, 2 garlic cloves, 300 g (10 ½ oz) chorizo sausages until slightly softened (approx. 5 minutes). Add 300 g (10 ½ oz) orzo / risoni and 1 capsicum / bell pepper and stir for 1 minute.
- Add 300 g (10 ½ oz) salsa, 2 tbsp tomato paste, 500 ml (2 cups) stock, 1 tbsp taco seasoning. Bring to the boil (approx. 10 minutes), then reduce the heat and simmer covered for another 10 minutes or until the orzois tender, stirring occasionally.
- Remove lid and add 250 g (1 cups) sweetcorn and 250 g (1 cups) black beans. Stir.
- Serve with choice of garnishes (e.g. avocado, sour cream, chilli flakes etc.)
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