VEGETARIAN CHORIZO TARTS WITH ROASTED RED PEPPER
Trader Joe’s makes this stuff called Soyrizo which is a vegetarian substitute for chorizo sausage and which is actually really good! I had to make some food for a potluck so I used the Soyrizo to make little tarts in flaky delicious phyllo shells.
- 1 package Soyrizo
- 1 can strained pinto beans
- 1 onion
- Olive oil
- Chili powder
- Ground red pepper
- Shredded pepper jack cheese
- 2 packages phyllo shells (15 shells/package)
- 1 red pepper
- If you plan to roast your own red pepper (you can also use the jarred kind and save time), move your oven rack to the highest position and preheat the oven to about 350~400.
- Dice the onion, and sautee it in a skillet with some olive oil until the onion is soft and starts to turn clear or a little brown.
- Add the beans and crumble the Soyrizo into the skillet. Cook over medium-high heat. Add chili powder and ground red pepper to taste.
- Remove the skillet from heat and stir in a few handfuls of pepper jack cheese until it’s melty.
- Spoon the mixture into thawed phyllo shells.
- To roast the red pepper, place it on the highest rack in the oven so that the pepper comes into contact with the oven’s heat coils. Rotate the pepper occasionally until all the sides start to become blackened.
- Remove the pepper from the oven and place it in a bowl. Cover tightly with plastic wrap and allow to stand for 10 minutes.
- The steam from the hot pepper will loosen the skin, allowing you to peel it off. Slice your roasted pepper and add to tarts as a garnish.