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Soy Chorizo Mac

Soy Chorizo Mac

Serves 4-5.


  • 7-8 oz dry small elbow macaroni
  • 2 Tbsp vegetable oil
  • 1 medium green bell pepper, chopped
  • 1 small onion, chopped
  • 1 (11 oz) pkg soy chorizo
  • 1 (15 oz) can black beans, drained
  • 2 c tomato juice
  • 1/4 c chopped cilantro


  1. Bring a large pot of salted water to a boil. Add elbow macaroni and cook about 5 minutes, or until “al dente”. Drain and set aside.
  2. In a large skillet on medium heat, warm the oil. Add bell pepper and onions; sauté about 3 minutes.
  3. Squeeze the chorizo from its casing and add it to the skillet. Cook another minute or two, breaking up the chorizo.
  4. Add drained black beans and tomato juice. Bring to a simmer. Reduce heat and simmer 5 minutes.
  5. Add the macaroni to the skillet and blend well. Serve hot with a sprinkling of cilantro on each serving.

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