Rating: 4.5 stars
28 Ratings
  • 5 star values: 18
  • 4 star values: 8
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

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.

Julianna Grimes
Recipe by Cooking Light June 2011

Gallery

Credit: Levi Brown; Styling: Thom Driver

Recipe Summary test

hands-on:
35 mins
total:
1 hr 5 mins
Yield:
6 servings (serving size: about 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°.

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  • 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.

Chef'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.

Nutrition Facts

189 calories; fat 8.4g; saturated fat 3g; mono fat 3.6g; poly fat 0.7g; protein 10.2g; carbohydrates 19.4g; fiber 6.2g; cholesterol 8mg; iron 1.7mg; sodium 307mg; calcium 142mg.
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