Black Bean and Cornbread Stuffing with Chorizo

Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish.

In a large skillet, heat olive oil over medium heat. Add chorizo and cook, breaking it up with a spoon, until browned.

Add the diced onion, celery, and red bell pepper to the skillet with the chorizo. Cook until softened, about 5-7 minutes.

Stir in the minced garlic, chili powder, and cumin. Cook for 1 minute more until fragrant.

Add the rinsed and drained black beans to the skillet. Stir to combine.

In a large bowl, combine the crumbled cornbread and the chorizo-vegetable mixture.

Pour chicken broth over the cornbread mixture, stirring until evenly moistened. Be careful not to oversaturate the bread.

Stir in the chopped cilantro.

Pour the stuffing mixture into the prepared baking dish and spread evenly.

Cover the baking dish with foil and bake for 20 minutes.

Remove the foil and bake for an additional 15 minutes, or until the top is golden brown and the stuffing is heated through.

Let cool slightly before serving.