Baked Black Beans with Chorizo |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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 |
Directions:
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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