Categories: Side
Ingredients
- 1 Tbsp olive oil
- 1/2 cup diced Spanish chorizo
- Cooking spray
- 1-1/2 cups chopped onion
- 1 jalapeno pepper, sliced
- 1/2 tsp salt
- 1/2 tsp ground cumin
- 1/4 tsp ground red pepper
- 5 garlic cloves, minced
- 3/4 cup fat-free chicken broth
- 2 (15 oz) cans no-salt-added black beans, rinsed and drained
- 1 cup chopped seeded tomato
- 1/2 cup (2 oz) shredded Monterey Jack cheese
- 1/4 cup thinly sliced green onions
Directions
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eheat oven to 425.
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Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add chorizo; saute for 2 minutes. remove chorizo from pan. Coat pan with cooking spray. Add onion and jalapeno; saute 4 minutes, sitrring occasionally. Add salt, cumin, red pepper, and garlic; saute 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" square baking dish coated with cooking spra.
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Top with chorizo, tomato and cheese. Bake at 425 for 30 minutes or until lightly brown. Top with green onions.