Baked Black Beans with Chorizo

  • JessicaJoy30 Posted: 05/24/11
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    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!

  • ceeport Posted: 05/31/11
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    I used ground chorizo and used more than the recipe called for.' Served with chips and got rave reviews. There was none left by the time cocktail hour was over. Excellent

  • Brie30 Posted: 06/03/11
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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!

  • atremag Posted: 06/15/11
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    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.

  • ctaylor000 Posted: 05/29/11
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    Really tasty - scooped them right on to the Flank Steak Tacos as well as having them on the side; yummy! An easy make-ahead dish (as was the rest of the Taco Party menu from the June 2011 issue).

  • tylermom Posted: 06/22/11
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    This was an amazing app. I made it for our Father's day get together and everyone loved it. I will be making this one again.

  • Mleigh Posted: 07/02/11
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    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.

  • dmk1026 Posted: 07/29/11
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    I love this recipe! It's easy to assemble and then stick in the fridge for baking when you are ready to eat. And besides being a great side dish, the leftovers makes an awesome breakfast the next morning with an overeasy or poached egg on top!

  • inwinecountry Posted: 07/18/11
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    I've made this twice now and love it. I used chicken chorizo sausage.

  • maddypotpie Posted: 08/20/11
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    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.

  • jenpop Posted: 09/10/11
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    have made this several times... my husband who is VERY picky and doesn't like seasoned or "casserole" type foods, loves this. Have used it as an appetizer and a side dish, really compliments any type of southwest/mexican dish.

  • Cooking Mama1 Posted: 08/06/11
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    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.

  • Keiko123 Posted: 02/04/12
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    A keeper for sure , 12 women devoured it at a get together.Served it with whole grain tortilla chips. My friend from Peru said the beans alone without the chorizo were just like she'd grown up with. You could easily serve this as a side dish with meat.

  • KatieDub314 Posted: 09/09/12
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    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!!

  • Beccaroo73 Posted: 07/16/12
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    This was excellent--full of flavor. Takes a bit of prep work, so it's not a meal for a busy week night. Definitely making this again.

  • LATheresa Posted: 01/06/13
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    Delicious - but 30 min seemed like a long time to bake at 425 when everything is essentially cooked through. I took it out of the oven after 20 min and the cheese was already a bit overcooked and more congealed than melty. 10-15 min would have been better.

  • christinamdg Posted: 02/03/13
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    I made it with soy chorizo and my homemade veggie broth, and it was a fabulous vegetarian friendly dish with lots of flavor. The meat eaters didn't even notice that it wasn't "real" chorizo. We had it with quesadillas and chips. I can see a lot of different ways this dish can be used from appetizer, side dish, to main dish. Those two changes were the only changes I made. I followed the instructions otherwise. Oh, and less time to cook and broiled the top at the end. Yum!

  • No Longer Registered Posted: 04/26/13
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    This is one of my go-to party recipes! I like to let the cheese get really nicely browned, just be careful it doesn't get too dried out.

  • cheerful01 Posted: 05/07/13
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    REALLY great! My husband loved. We ate this with corn tortillas as a main course.

  • carolfitz Posted: 09/08/13
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    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.

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