Saturday, December 1, 2012

Black Bean and Chorizo Bake

Hi everyone!  I hope you had a wonderful Thanksgiving.  Sarah and I shared pictures of our Thanksgiving meals on our Facebook page so be sure to check out the page.   We would love to hear ideas of what recipes you would like to see for Christmas so be sure to email us or send us requests on Facebook.

We have a football household and I was looking for the perfect dip or appetizer that would work for any football watch party.  Every Sunday (and Monday…and Thursday…) are about football for us.  As you can see, it takes over our lives!  So we often need food that is good for just sitting back while cheering on your favorite team.  It’s not fancy, it may not be pretty, but it’s easy, it’s good, and it’s fun :)

This “bake” was slightly modified from the Cooking Light recipe.  It’s not as light because I added more cheese.  They also used more of a layering technique and I just kinda threw everything together.  (Think football lol).  I needed something quick and delicious.  Serve this with lime Tostitos tortilla chips and you are good to go!

Black Beans and Chorizo Bake

1 tbsp EVOO
½ c diced Spanish chorizo
cooking spray
1 c chopped onion
1 jalepeno pepper, seeded and sliced
½ tsp salt
½ tsp ground black pepper
½ tsp ground cumin
½ tsp crushed red pepper
4 garlic cloves, minced
¾ c fat-free, low-sodium chicken broth
2 (15oz) cans black beans, rinsed and drained
1c halved and seeded cherry tomatoes
¾ c shredded Mexican blend cheese
¼ c thinly sliced green onions

Preheat oven to 400F.

Heat a large nonstick skillet over medium-high heat.  Add oil to pan; swirl to coat.  Add chorizo; sauté for 2 mins.  Add onion and jalapeno; sauté 4 mins, stirring occasionally.  Add salt, black pepper, cumin, red pepper, and garlic; sauté 1 min, stirring constantly.  Stir in broth and beans; bring to a boil.  Cook 5 mins. 

Mash to desired consistency.  Stir in tomatoes while hot.  Spoon bean mixture into a baking dish coated with cooking spray.

Tip: To seed tomatoes, cut in half and lightly squeeze over a bowl.

Top with cheese.  Bake at 400 for 20-25 mins or until lightly browned.  Top with green onions.