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Baked Black Beans with Chorizo

Photo: Levi Brown; Styling: Thom Driver
Hands-on time 35 mins
Total time 1 hr, 5 mins
Yield

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

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.

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

Nutrition 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

How to Make It

  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.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.