BBQ’s. Beach. Family. Sand. Sunshine. Cookouts. Sunscreen. Pools. Sprinklers. Popsicles. Sangria. Fireworks. Friends. Barefoot. Flowers.
<3 Summer Love <3
Baked Black Beans with Chorizo
Adapted from Cooking Light
1/2 cup diced Spanish chorizo
1 1/2 cups chopped onion
1 jalapeño pepper, sliced
1/2 teaspoon ground cumin
1/4 teaspoon ground red pepper
5 garlic cloves, minced
2 (15-ounce) cans no-salt-added black beans, rinsed and drained
1 cup chopped seeded tomato
1/2 cup (2 ounces) shredded Monterey Jack cheese
1/4 cup thinly sliced green onions
6 Corn Tortillas
2 cups baby greens
1. Preheat oven to 425°
2. Heat a large nonstick skillet over medium-high heat. Add chorizo; sauté for 2 minutes. Remove chorizo from pan. Coat pan with cooking spray. Add onion and jalapeño; sauté 4 minutes, stirring occasionally. Add cumin, red pepper, and garlic; sauté 1 minute, stirring constantly. Stir in beans. Mash to desired consistency. Spoon bean mixture into an 8-inch square baking dish coated with cooking spray.
3. Top with chorizo, tomato, and cheese. Bake at 425° for 30 minutes or until lightly browned. Top with green onions and baby greens on corn tortillas. Serves 3 at 2 tacos per serving.
Taste Test: So delicious! The flavors of the chorizo were so good and you don’t need much meat to make it flavorful! Wholesome Husband was a big fan of it too!