Baked Black Beans with Chorizo

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 H&F Bread Co. crackers




 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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