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.
Baked Black Beans with Chorizo
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.
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Total: 1 Hour, 5 Minutes
- Calories: 189
- Fat: 8.4g
- Saturated fat: 3g
- Monounsaturated fat: 3.6g
- Polyunsaturated fat: 0.7g
- Protein: 10.2g
- Carbohydrate: 19.4g
- Fiber: 6.2g
- Cholesterol: 8mg
- Iron: 1.7mg
- Sodium: 307mg
- Calcium: 142mg
- 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
- 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.
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