Baked Black Beans with Chorizo

By japaulson

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

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

Details

Servings 6

Preparation

Step 1

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.