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

1. eheat oven to 425.

2. 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.

3. Top with chorizo, tomato and cheese. Bake at 425 for 30 minutes or until lightly brown. Top with green onions.

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