Brown 2 ounces diced chorizo in a skillet with olive oil. Add 1/2 diced onion and cook 4 minutes. Stir in 1/2 diced jalapeno, 1 teaspoon each dried oregano, chili powder and minced garlic, and 1 chopped tomato; cook 1 minute. Add a 15-ounce can pinto beans (undrained) and 3/4 cup water; simmer 15 minutes. Season with salt, pepper and hot sauce.
Per Serving (prepared with 2 teaspoons olive oil): Calories: 191; Total Fat: 8.5 grams; Saturated Fat: 2 grams; Protein: 10 grams; Total carbohydrates: 18 grams; Sugar: 2 grams; Fiber: 7 grams; Cholesterol: 12 milligrams; Sodium: 593 milligrams
Photograph by Antonis Achilleos