Baked Black Beans with Chorizo

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Baked Black Beans with Chorizo Recipe
Photo: Levi Brown; Styling: Thom Driver

Serve this versatile bean-and-chorizo dish warm or at room temperature as a tasty side to accompany tacos or as a dip with chips.

6 servings (serving size: about 1/2 cup)


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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


Hands-on: 35 Minutes
Total: 1 Hour, 5 Minutes

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.

Created date

May 2011

Nutritional Information

Calories 189
Fat 8.4 g
Satfat 3 g
Monofat 3.6 g
Polyfat 0.7 g
Protein 10.2 g
Carbohydrate 19.4 g
Fiber 6.2 g
Cholesterol 8 mg
Iron 1.7 mg
Sodium 307 mg
Calcium 142 mg