2 packs Garden Gourmet Sensational Chorizo Sausages or another plant-based equivalent
500 g kidney beans
140 g corn
1 red pointed pepper
1 fresh jalapeño pepper
½ tsp pimentón, (smoked paprika powder mild or hot)
4 tbsp oil
Cut the bell pepper into cubes and the jalapeño pepper into thin rings. Fry them glassy in a little oil. Add the pimentón, fry briefly and add the drained kidney beans and corn. Heat the mixture briefly, stir occasionally and keep it warm by putting a lid on it.
Bake the Sensational chorizo sausages brown according to the instructions on the package.
Cut the sausages lengthwise, but not completely. Spoon the warm bean mixture into the sausages and add some salsa. Garnish with fresh coriander and tortilla chips.
Serve with the rest of the kidney bean mixture, homemade guacamole and vegan sour cream.
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