baked black beans with chorizo

★★★★☆ 1 Review
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By Lynette !
from ?, FL

Serve this versatile dish warm or at room temperature as a tasty side or as a dip with chips. From Cooking Light June 2011. Serving size is for a side dish, not a dip/appetizer.

serves 6
prep time 15 Min
cook time 45 Min
method Bake

Ingredients For baked black beans with chorizo

  • 1 Tbsp
    olive oil
  • 1/2 c
    spanish chorizo, dry-cured, diced (do not use raw mexican chorizo)
  • cooking spray
  • 1 1/2 c
    onions, chopped
  • 1
    jalapeno pepper, sliced
  • 1/2 tsp
  • 1/2 tsp
    ground cumin
  • 1/4 tsp
    ground red pepper
  • 5 clove
    garlic, minced
  • 3/4 c
    chicken broth, low sodium
  • 2 can
    black beans, 15 oz, low sodium, rinsed and drained
  • 1 c
    tomato, seeded and diced
  • 1/2 c
    monterey jack cheese, shredded
  • 1/4 c
    green onions, thinly sliced

How To Make baked black beans with chorizo

  • 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.
  • 3
    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.
  • 4
    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.
  • 5
    Top with chorizo, tomato, and cheese. Bake at 425° for 30 minutes or until lightly browned. Top with green onions.

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