baked black beans with chorizo
(1 rating)
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.
(1 rating)
yield
6 serving(s)
prep time
15 Min
cook time
45 Min
method
Bake
Ingredients For baked black beans with chorizo
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1 Tbspolive oil
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1/2 cspanish chorizo, dry-cured, diced (do not use raw mexican chorizo)
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cooking spray
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1 1/2 conions, chopped
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1jalapeno pepper, sliced
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1/2 tspsalt
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1/2 tspground cumin
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1/4 tspground red pepper
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5 clovegarlic, minced
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3/4 cchicken broth, low sodium
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2 canblack beans, 15 oz, low sodium, rinsed and drained
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1 ctomato, seeded and diced
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1/2 cmonterey jack cheese, shredded
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1/4 cgreen onions, thinly sliced
How To Make baked black beans with chorizo
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1Preheat oven to 425°.
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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.
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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.
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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.
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5Top with chorizo, tomato, and cheese. Bake at 425° for 30 minutes or until lightly browned. Top with green onions.
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