Baked Black Beans With Chorizo

Baked Black Beans With Chorizo Recipe

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Lynette !


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.

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15 Min
45 Min


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
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(s)
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


  • 1Preheat oven to 425°.
  • 2Heat 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.
  • 3Coat 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.
  • 4Stir 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.
  • 5Top with chorizo, tomato, and cheese. Bake at 425° for 30 minutes or until lightly browned. Top with green onions.

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About Baked Black Beans With Chorizo

Course/Dish: Other Side Dishes
Main Ingredient: Beans/Legumes
Regional Style: Spanish
Hashtags: #chorizo, #black beans