Homeschool: Week 4 + Black Bean Chorizo Dip

Skip to the Recipe: Black Bean Chorizo Dip

Today is Day #33 of #socialdistancing, the beginning of Homeschool Week #5, and it’s a Sunday.

Sometimes, I have to remind myself time is still moving at its usual pace.

My toddler, however, does not need reminding. He knows he’s missing out on the park, and the zoo, and playing with our friends’ kids. Last week was marred by a child who was tired of being cooped up, tired of being in a house and so tired of both of those things that he was too tired to play outside.

Even on the nicest day.

“No, I don’t want to chalk,” he thinks as he puts them all back in the bucket and drags mommy inside.
“No, I don’t wan to color school work sheets,” he thinks as he dumps his crayons on the floor and takes mommy’s color sheets away.
Simply saying “no” over and over and over again until mommy gives up.

We also had a substantial meltdown about a broken cookie.

It needed to be replaced by a whole cookie. Immediately.

So I gave up last week.

This week? I have a better plan because I have more resources. Fingers crossed, a little more patience comes with it.

USD 259 sent a hefty packet of homeschool activities we can work through — or that I can just read to him while he doesn’t pay attention. Maybe something will stick.

We lost that penguin for three days last week, too. And it. was. a. PROBLEM.

They’re also conducting virtual classes a few times a week. That’ll help.

His Pre-K teacher sent us beans to plant. He’ll like playing in the dirt — and it’ll be nice to have another plant on my desk since my orchid died. Because I forgot to give it sunlight and water. You know, food.

I dragged his slide out back and set up the water table on the deck, so we can get in non-chalk outside time.

My goal is to get in at least 30 minutes of some sort of education a day. We’ll see how we do.

Until I have a better update, here’s another recipe.

black bean chorizo dip

Recipe: Black Bean Chorizo Dip

Serves — just a whole lot of people or several different meals.

Ingredients

1 medium white onion, diced

1 small red pepper, diced

1 small green pepper, diced

2 cloves of garlic, minced

1 lb. ground chorizo

2 cans of black beans, drained

1 can of sweet corn, drained

1 can hot Rotel

2 Tbs. Alton Brown’s Taco Potion #19

Directions

Heat a large, nonstick skillet over high heat.

Once it’s hot, plop in your pound of ground chorizo. If you’re using a seasoned cast iron skillet or a nonstick pan at the correct temperature, you shouldn’t need to add oil to this part.

If you do, use canola.

Stir and scrape the chorizo to break it up and cook until it’s nearly cooked through. Remove from the pan with a slotted spoon and place in a large casserole dish.

Leave all the excess fat — there shouldn’t be much — in the pan. Toss in your onions and peppers, season with salt and pepper, and sauté until their softened and glossy. They’re also going to be rust colored because of the chorizo spices.

Need more fat? Use canola oil.

While the produce is sautéing, add the black beans and corn to the casserole. Give all the ingredients a little mix.

Get your can of Rotel ready. Add your minced garlic to the skillet, stirring constantly with one hand while the other hand holds the open can of Rotel.

Once the garlic starts to brown, dump the Rotel in. No one likes burned garlic. This works.

Season with salt and pepper, and add one Tbs. of Alton Brown’s Taco Potion #19. Stir it up and reduce the heat to medium to simmer some of the liquid off.

Add the other Tbs. of seasoning to the casserole and give it another little mix. Then, add the onion-pepper-tomato mix to the casserole.

Cover with a casserole lid or aluminum foil and put it in a 350 degree F oven for 15 minutes. After 15 minutes, add grated or shredded cheese to the casserole and put it back in the oven, uncovered, for five minutes — or until the cheese is all melty.

How to Serve

This recipe was inspired by the Black Bean Chorizo Quesadillas my husband’s aunt and uncle whipped up for us on vacation at Lake Michigan.

And, by inspired, I mean it’s nearly completely the same, but the first time I made it… I didn’t have any tortillas. So, we served it with chips 🙂

black bean chorizo dip

You could…

  • Actually make quesadillas.
  • Make tacos.
  • Serve it over rice.
  • Serve it over hash browns.
  • Pile it on top of eggs with sliced avocado… again, my favorite.
black bean chorizo dip

A Note About Seasoning

I’m a really, really lazy cook. I don’t like chopping, measuring or waiting. On this particular cooking of Black Bean Chorizo Dip, I didn’t actually use a seasoning recipe. I just added as much cayenne, chile powder, coriander, cumin, garlic and onion powder, oregano and paprika as I wanted.

Might also have added roasted garlic flakes… Not positive.

So… go ahead. Have fun and start dumping spices into your food. See what you get!

Please salt responsibly.

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