I found this recipe several years ago in a Cooking Light magazine and have been making it ever since. It was made to be a side or a warm dip with chips but I have always eaten it as a stand alone meal. It’s so tasty and filling that I couldn’t just have a couple bites and move on to the main course, so instead I usually have it with 1/2 a sweet potato and call it dinner.
Baked Black Beans with Chorizo
- cooking spray
- 1/2 cup diced Spanish chorizo
- 1 onion, diced
- 1 jalapeno pepper, diced
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/4 teaspoon red pepper
- 5 garlic cloves, minced
- 3/4 cup low sodium chicken broth
- 2 (15 oz.) cans no-salt-added black beans, rinsed and drained
- 1 cup chopped seeded tomato
- 1/2 cup reduced fat shredded Monterey Jack Cheese
- Preheat oven to 425 degrees F
- Heat a large nonstick skilled over medium-high heat. Add chorizo and saute for 2-3 minutes. Remove chorizo from pan.
- Add onion and jalapeno to pan and saute 4 minutes, stirring occasionally. Add salt, cumin, red pepper and garlic. Saute another minute, stirring occasionally.
- Add broth and beans to pan and bring to a boil. Cook for 5 minutes.
- Mash beans to desired consistency then spoon mixture into a 8-inch square baking dish or medium-sized round casserole dish coated with cooking spray.
- Top with chorizo, tomato and cheese. Bake at 425 for 30 minutes or until lightly browned.
If you’re not a fan of sweet potato (not sure how that is possible, but I’ll get over that) it’s also good with warm tortillas or rice.