For whatever reason, this dish stood out to me when my June issue of Cooking Light arrived a few months ago. Though I’ve never cooked with chorizo at home, I’ve enjoyed it in restaurants–most memorably on pizza at Pi in St. Louis and fajitas at a hole-in-the-wall Mexican place near us. There are certain foods I stick to letting restaurants make, but chorizo is no longer on that list!
This baked bean dip came together easily, though as I was prepping it, I got very nervous that it would be overly spicy. I had purchased the hot chorizo from the grocery store and with a full jalapeno and other spices in there, I wasn’t sure the friends I was sharing it with would appreciate the end result. When it was all said and done, though, the dish was well-flavored, with a slight kick. If you want to keep things on the mild side, just don’t buy hot chorizo.
Served with tortilla chips, this makes an easy and relatively healthy appetizer, especially when it comes to Mexican food. You could also bake the dish and use it as a filling for tacos, quesadillas, or burritos. Thank you Cooking Light for another great recipe! 
Baked Black Beans with Chorizo
- Total Time: 45 minutes
- Yield: 6 1x
Description
A flavorful bean dish, to be served as a dip or taco filling.
Ingredients
- 1 tbsp (15 ml) olive oil
- 1/2 cup (4 oz) diced Spanish chorizo
- 1 1/2 cups (12 oz) chopped onion
- 1 jalapeno pepper, sliced
- 1/2 tsp (2 ml) salt
- 1/2 tsp (2 ml) ground cumin
- 1/4 tsp (1 ml) ground red pepper
- 5 garlic cloves, minced
- 3/4 cup (6 oz) low-sodium chicken broth
- 2 (15 oz) cans black beans, rinsed and drained
- 1 cup (8 oz) chopped seeded tomato
- 1/2 cup (2 oz) shredded Monterey Jack cheese
- 1/4 cup (1 oz) thinly sliced green onions
Instructions
- Preheat oven to 425F.
- Heat a large nonstick skillet over medium-high heat. Add oil and chorizo to the pan, sauteing for 2 minutes. Remove chorizo and set aside.
- Coat pan with cooking spray. Add onion and jalapeno, sauteing for 4 minutes and stirring occasionally. Add salt, cumin, red pepper, and garlic. Saute for 1 minute, stirring constantly. Stir in broth and black beans. Bring mixture to a boil and cook for 5 minutes. Mash beans to desired consistency.
- Spoon mixture into an 8-inch square baking dish coated with cooking spray. Top with chorizo, tomato, and cheese. Bake at 425F for 30 minutes or until lightly browned. Top with green onions and serve with tortilla chips.
Notes
- From Cooking Light Magazine, June 2011
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Side Dish
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 280
If You Liked This Recipe, You’ll Love These
- Birria Tacos
- Baked Sweet Potato and Chorizo Hash with Fried Eggs
- Smokey Sweet Potato and Black Bean Tacos
- Asparagus with Spanish Chorizo Sausage
Frequently Asked Questions
How spicy is this dish, and how can I adjust the heat level?
The author was worried it would be too spicy with hot chorizo, a full jalapeño, and 1/4 tsp ground red pepper, but found it ended up “well-flavored with a slight kick.” If you want to keep things mild, simply buy mild chorizo instead of hot.
Can this be served as something other than a dip?
Yes — the article suggests using it as a filling for tacos, quesadillas, or burritos in addition to serving it as a dip with tortilla chips.
What kind of chorizo should I use for this recipe?
The recipe calls for Spanish chorizo (a cured, sliced sausage), not fresh Mexican chorizo. Use 1/2 cup (4 oz) diced, and sauté it briefly for 2 minutes before setting it aside to be added as a topping before baking.
