Get ready to fall in love—this recipe is easy, fast, adaptable, delicious, and full of protein. You can tone down the spiciness by leaving out the jalapeño and chipotles, or zip it up by adding more or hotter peppers or as many dashes of hot sauce as you can take. Use your favorite melting cheese or a combination of cheeses.
Serve it with your choice of rice, tortillas, tortilla chips, olives, and/or pickled jalapeño slices. Have a green salad on the side for a complete meal that is guaranteed to warm you through and through.
Cheesy, Spicy Black Bean Bake
Adapted from Ali
Slagle in The New York Times
Yield: 4 Servings
(next time I’ll make either half again as much or double the recipe)
Ingredients
3 tablespoons olive
oil
1/2 medium yellow
onion, chopped
1/2 jalapeño, chopped
5-6 garlic cloves, peeled and sliced
1/4 cup tomato
paste
3 tablespoons chipotles
in adobo sauce
1 1/2 teaspoons
smoked paprika
1/4 teaspoon red
pepper flakes
1 teaspoon ground
cumin
2 (14-ounce) cans
black beans, drained and rinsed
1/2 cup boiling
water
Kosher salt and
black pepper
1 1/2 cups grated cheese
(Manchego, Cheddar, Monterey Jack, Pepper Jack – your choice)
Directions
Heat oven to 475
degrees F.
In a 10-inch
ovenproof skillet, heat the olive oil over medium heat. Fry the onion until turning golden around the edges. Add jalapeno and garlic and fry until the garlic is lightly golden, about 1 minute. Stir in the tomato paste, chipotles in adobo sauce, paprika, red pepper
flakes, and cumin (be careful of splattering), and fry for 30 seconds, reducing
heat as needed to prevent the garlic from burning.
Add the beans,
water, and generous pinches of salt and pepper. Stir to combine. Sprinkle the cheese
evenly over the top. Bake until the cheese melts, 5 to 10 minutes. If the top
isn’t as brown as you’d like, put the skillet under the broiler for 1 or 2
minutes.
Serve immediately.
Coming in June 2025!
There’ll be Shell to Pay
Haunted Shell Shop book 2
When she’s not selling
seashells by the North Carolina seashore from her shell shop, Maureen Nash is a
crime-solving sleuth with a ghost pirate for a supernatural sidekick . . .
Maureen is still getting used to life on Ocracoke Island, learning how to play
the “shell game” of her business—and ghost whispering with the spirit of Emrys
Lloyd, the eighteenth-century Welsh pirate who haunts her shop, The Moon Shell.
The spectral buccaneer has unburied a treasure hidden in the shop’s attic that
turns out to be antique shell art stolen from Maureen’s late husband’s family
years ago.
Victor “Shelly” Sullivan and his wife Lenrose visit the shop and specifically
inquire about these rare items. Not only is it suspicious that this shell
collector should arrive around the time Maureen found the art, but Emrys
insists that Sullivan’s wife is an imposter because Lenrose is dead. A woman’s
corpse the police have been unable to identify was discovered by the Fig
Ladies, a group who formed an online fig appreciation society. They’re meeting
on Ocracoke for the first time in person and count Lenrose among their number,
so the woman can’t possibly be dead.
But Lenrose’s behavior doesn’t quite match the person the Fig Ladies interacted
with online. Now, Maureen and Emrys—with assistance from the Fig Ladies—must
prove the real Lenrose is dead and unmask her mysterious pretender before a
desperate murderer strikes again . . .
The
Boston Globe says Molly MacRae writes “murder with a dose of drollery.” She’s the author of
the award-winning, national bestselling Haunted Yarn Shop Mysteries and the
Highland Bookshop Mysteries. As Margaret Welch, she writes books for Annie’s
Fiction. Her short stories have appeared in Alfred Hitchcock Mystery
Magazine and she’s a winner of the Sherwood Anderson Award for Short
Fiction. Visit Molly on Facebook and Pinterest and connect with her on Instagram or Bluesky.
Thank you for the Cheesy, Spicy Black Bean Bake recipe! I would love it just as it is. Hubby would say it needed some cooked hamburger meat and more heat. I'm like you on doubling the recipe other than for me I'd put 1/2 of in two pans with the meat and heat added to one of them for hubby. Please us both with a delicious dish. :)
ReplyDelete2clowns at arkansas dot net
Half with meat is good solution, Kay. Glad you like the recipe!
DeleteIt must be super spicey. I'd like to read the book!
ReplyDeleteThanks, Pie Baker!
DeleteYummy!
ReplyDeleteDefinitely!
DeleteOh my, but this looks good!
ReplyDeleteThanks, Mary!
DeleteLooks perfect for a chilly winter day.
ReplyDelete