Baked Black Beans with Chorizo

YIELD: 6 servings (serving size: about 1/2 cup) HANDS-ON: 35 MINUTES TOTAL: 1 HOURS, 5 MINUTES

Photo by Judy P.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 1

    tablespoon olive oil

  • 1/2

    cup diced Spanish chorizo

  • Cooking spray

  • 1 1/2

    cups chopped onion

  • 1

    jalapeño pepper, sliced

  • 1/2

    teaspoon salt

  • 1/2

    teaspoon ground cumin

  • 1/4

    teaspoon ground red pepper

  • 5

    garlic cloves, minced

  • 3/4

    cup fat-free, lower-sodium chicken broth

  • 2

    (15-ounce) cans no-salt-added black beans, rinsed and drained

  • 1

    cup chopped seeded tomato

  • 1/2

    cup (2 ounces) shredded Monterey Jack cheese 1/4 cup thinly sliced green onions

Directions

1. Preheat oven to 425°. 2. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add chorizo; sauté for 2 minutes. Remove chorizo from pan. Coat pan with cooking spray. Add onion and jalapeño; sauté 4 minutes, stirring occasionally. Add salt, cumin, red pepper, and garlic; sauté 1 minute, stirring constantly. Stir in broth and beans; bring to a boil. Cook 5 minutes. Mash to desired consistency. Spoon bean mixture into an 8-inch square baking dish coated with cooking spray. 3. Top with chorizo, tomato, and cheese. Bake at 425° for 30 minutes or until lightly browned. Top with green onions.

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