Cheesy, Spicy Black Bean Bake
Published March 17, 2020
- Total Time
- 15 minutes
- Rating
- Comments
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Ingredients
- 3tablespoons extra-virgin olive oil
- 5garlic cloves, peeled and sliced
- ¼cup tomato paste
- 1½teaspoons smoked paprika
- ¼teaspoon red-pepper flakes
- 1teaspoon ground cumin
- 2(14-ounce) cans black beans, drained and rinsed
- ½cup boiling water
- Kosher salt and black pepper
- 1½cups grated Cheddar or Manchego cheese (from about a 6-ounce block)
Nutritional analysis per serving (4 servings)
553 calories; 32 grams fat; 14 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 2 grams polyunsaturated fat; 41 grams carbohydrates; 15 grams dietary fiber; 3 grams sugars; 28 grams protein; 824 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 475 degrees. In a 10-inch ovenproof skillet, heat the olive oil over medium-high. Fry the garlic until lightly golden, about 1 minute. Stir in the tomato paste, paprika, red-pepper flakes and cumin (be careful of splattering), and fry for 30 seconds, reducing the heat as needed to prevent the garlic from burning.
- Step 2
Add the beans, water and generous pinches of salt and pepper, and stir to combine. Sprinkle the cheese evenly over the top then bake until the cheese has melted, 5 to 10 minutes. If the top is not as browned as you’d like, run the skillet under the broiler for 1 or 2 minutes. Serve immediately.
Private Notes
Comments
Even quicker (and more energy-efficient) to make on the stovetop - add the cheese, cover the skillet, and the cheese will melt. For browning run it briefly under the broiler.
Delicious. Easy. Great dip for a football game party, and Easy to double in quantity if needed. I would add sautéing a diced onion at the beginning next time.
We enjoy beans as a diet staple. This can be a main dish served with tortilla chips or used as a side with tacos, burritos or enchiladas Try adding a can of spicy enchilada sauce in addition to the tomato paste in this recipe. Try blending whole beans with refried beans. I like adding onion and also a little minced garlic, perhaps some sauteed jalapeno or serrano peppers. Never wrong to sprinkle in a liberal dose of freshly cracked peppercorns. I will pour a few squirts of habanero sauce on top.
We enjoyed this on taco night and I used the beans as a substitute for meat. Great with guacamole and a lot of cilantro. I agree with one of the comments that mixing in the cheese for a dip is a great idea! Maybe a little extra cheese on top for crispiness. I may try it with corn mixed in next time too.
Sooo easy. My BF is not a vegetarian (I am) but this recipe resonated with him - he thought it was enchilada sauce basically. So I am going to try different beams, maybe farro.
does this suffer from being made ahead and reheated?