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.
1 tablespoon olive oil
1/2 cup diced Spanish chorizo
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
How to Make It
Preheat oven to 425°.
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.
Top with chorizo, tomato, and cheese. Bake at 425° for 30 minutes or until lightly browned. Top with green onions.
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I made this one night for dinner and it was a hit. I used this as a side dish but can easily envision it as a dip for nachos. My husband pronounced this 'a keeper'! Very nice combination of flavors. Loved it!
My fiance told me 3 times in 30 minutes how much he loved this dish. I had intended it to be a side, but we ended up eating it as a dip with tortilla chips. I ran out of cumin, so I just added more red pepper. I thought it had the perfect amount of heat, just spicy enough. The only thing I might change is to add a little more cheese if I was making it for as a non-Cooking Light dish.
My girlfriend made this for my family and it was AMAZINGLY DELICIOUS! She served it as a starter dish along side the Grilled Pineapple-Avocado Salad recipe and homemade guacaomole. By the time dinner was ready, these dishes were empty and everyone was full! Simply delicious and yet not too bad for you either!
Excellent. Made to recipe subbing Cabot chipotle cheese for Monterey Jack. Fire-blackened the jalapeno, skinned & seeded it. Prepped in advance, ready to slide into oven at dinnertime. Next time would maybe pull out before 30min up. Served as side to CL's Tacos al Pastor & CL's Portobello & Poblano Tacos.
This has officially been added to the regular rotation of dishes.
We've served it with chips, made it as a taco, and also tried it as breakfast with a fried egg on top. You really can't go wrong with this recipe.
This was delicious! I like spicy and this dish delivered! Make sure you use the Spanish chorizo it calls for rather than Mexican, and fresh jalapeno for maximum flavor. And it doesn't require more than 15-20 minutes in the oven. I'm not generally a huge fan of cumin and thought about subbing chipotle chile powder for it, but I'm glad I made it this way first since it really accentuated the chorizo. We ate it with both Tostito's scoops and Snikiddy vegetable chips. I'll definitely keep this in the repertoire.
I served this for dinner with tortilla chips and a large green salad. Leftovers will probably be good served burrito-style or used as a quesadilla filling. I think this would be really good with more chorizo and cheese but in the interest of keeping it light I followed the recipe as written. Cooked my own black beans and used those instead of canned.
Best beans ever! My family and friends love, love , love these! My two children would prefer to have the whole dish to themselves. You may want to double the recipe as you will most definately want leftovers.
Served this as an appetizer with pulled chicken tacos. Everyone loved it. Next time I will use a cheese that melts better on the top (maybe a queso) -- used reduced fat cheddar and it didn't melt as well as I wanted. Will definitely make again!!
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