One Recipe, Three Meals: Cooking Light’s Black Beans with Chorizo

One of the first recipes I tried from my new Cooking Light book was Baked Black Beans with Chorizo Sausage. (Click here to get the recipe.)

I found it a tad labor intensive with all the slicing and dicing and sauteing involved… But I’m learning to take a little more time and enjoy the process. By the time I laid on the last slice of provolone cheese, I felt like I’d created an awesome dish!:)

Cooking Light Baked Black Beans with Chorizo

It smelled delicious as it baked, and came out looking yummy!

Cooking Light Baked Black Beans with Chorizo

Since it made a 9 inch square pan-full and each serving size was 1/2 cup, we had a lot of baked black beans to use up quickly! It turned out to be so handy, and helped fill out 3 meals over 3 days. Here’s what we did:

Day 1: Barbecued Burgers with Baked Black Beans as a side dish. (I didn’t take any pictures that night!)

Day 2: Chicken Fajitas with Baked Black Beans on the side.

Cooking Light Baked Beans with Chorizo

(This is the chicken fajitas in process.  Obviously, I had just liberally seasoned it!:))

Day 3: Heated Black Beans on Spinach Salad for lunch (with spinach, avocado, tomatoes, and balsamic vinegar dressing.)

Cooking Light Black Beans with Chorizo

I’m finding that planning ahead helps immensely with trying to eat healthier.  I was thrilled to discover this time saving tip!

What about you?  Do you have some recipes that you cook once and “recycle” into other dishes?

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