Description
A flavorful bean dish, to be served as a dip or taco filling.
Ingredients
Scale
- 1 tbsp (15 ml) olive oil
- 1/2 cup (4 oz) diced Spanish chorizo
- cooking spray
- 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