Mandy's Meatless Iron Skillet Chorizo and Eggs

I created this dish after enjoying a similar one at a local restaurant. For the "chorizo", I use the Upton's Naturals Brand found at Whole Foods. You could easily omit this chorizo if that is to your thing, and the dish still satisfies. The same goes for the egg. 

I particularly like to make this in the summer, when my garden is yielding lots of peppers and vine ripened tomatoes. 

One key component if this recipe is to make sure you finely dice the veggies. This allows the flavors to expand and provides a nice consistency. 

This entree requires the use of mini iron skillets. Mine are 6 inches in diameter and I get about 5 servings out of this recipe. I also recommend using a large iron skillet for the initial prep, as the seasoned skillet will lend a unique flavor to the dish. Enjoy this as a hearty breakfast, brunch, or dinner. 

INGREDIENTS: 
2-3 TB extra virgin Olive Oil
1 small russet potato, finely grated
1-2 green bell pepper (or assorted small peppers) finely diced
½ white onion, finely diced
1 tsp. cumin
1 TB chili powder
2 TB Nutritional Yeast
1 can organic black beans
1 package Chorizo Seitan
1-2 tomatoes, diced, divided
1 cup cheddar cheese
1 -2 avocados, diced
½ cup cilantro, chopped
1 Lime, cut into wedges
2-4 eggs, cooked to your preference (optional)


Pre-heat oven to 350 degrees. Place the 4 mini iron skillets in the oven while pre-heating.

Shred potato, rinse in colander, and then squeeze out extra moisture.

In a large iron skillet heat 2 TB of oil over medium heat. Add potatoes and cook for about 2 minutes. Add onions, peppers, cumin, 1TB nutritional yeast and chili powder. Stir and cook for about 5 minutes, until tender. Add half of the tomatoes, the chorizo,  beans and half of the cilantro to the skillet. Add more cumin and chili powder if you desire, and season with salt and pepper. Cook, stirring frequently, about 5 minutes.

Remove mini skillets from the oven. Drizzle each skillet with remaining oil. Use more if necessary. Divide onion, bean, chorizo mixture between the 4 skillets. Place 1 TB (more if desired) of cheddar cheese on top of each portion. Place skillets into the oven and bake for 5 minutes, or until cheese has melted. Remove from oven. Top each with remaining nutritional yeast, fresh avocado, fresh cilantro, and remaining tomatoes. 

Squeeze lime juice over each skillet and top with the egg. Serve with sliced lime on the side.