Cheesy Spicy Black Bean Skillet (Print Version)
# Ingredients:
→ Main Ingredients
01 -
4 lime wedges
02 -
230 millilitres red enchilada sauce
03 -
1 medium onion, finely chopped
04 -
900 grams black beans, drained and rinsed
05 -
1.5 teaspoons smoked paprika
06 -
0.25 teaspoon crushed red pepper flakes
07 -
2 tablespoons olive oil
08 -
0.25 teaspoon ground black pepper
09 -
5 garlic cloves, minced
10 -
85 grams 50% reduced fat sharp cheddar cheese, grated
11 -
60 millilitres tomato paste
12 -
1 teaspoon ground cumin
13 -
0.5 teaspoon salt
# Instructions:
01 -
Pull the skillet from the oven and let folks add a squeeze of lime on their own servings.
02 -
Cover the top with your grated cheddar. Pop the skillet in your hot oven and leave it in for 5-10 minutes, so the cheese melts and browns just a bit.
03 -
Toss in those black beans, some salt, black pepper, and the enchilada sauce. Give it a really good mix so everything's nicely blended.
04 -
Scoop in the tomato paste, smoked paprika, cumin, and a pinch of red pepper flakes. Stir it well and let things sizzle for half a minute so it starts to smell awesome.
05 -
Pour the olive oil in your large oven-friendly skillet on medium. Toss in the onion and let it soften up for a few minutes. Add the garlic, stir and give it a little more time—about a minute.
06 -
Start by heating your oven to 230°C.
# Notes:
01 -
If you can, grab a really tasty red enchilada sauce for better flavor. Play around with the red pepper flakes till it's as spicy as you like.
02 -
Tastes great served next to steamy rice or with some warm tortillas on the side.