Cheesy, Spicy Black Bean Bake
Published March 18, 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.
One of my favorite quick and easy recipes made from pantry staples. It’s a perfect recipe, I follow exactly but I cut the oil to 2 teaspoons and the cheese to 5 ounces, even that is plenty and you could reduce further without impact to taste or texture.
I make this for pool parties and at some point in the day step away for 10 mins and reemerge with a sizzling cast iron skillet of bean dip chips and become the favored host of the entire summer. No notes. Just poolside bliss.
This was delicious! I had to make 2 changes, only due to missing ingredients. I cooked some diced onions with the garlic. I also didn't have tomato paste, so I used a can of "salsa style" tomatoes, I just cooked it down for a few minutes to evaporate some of the water, and intesify the tomato flavor. My picky daughter loved it, even though it was a little spicy. I served it with rice and tortilla chips, the chips went better with it.