Cheesy Spicy Black Bean Skillet (Print Version)
# Ingredients:
→ Main Ingredients
01 -
4 lime wedges
02 -
85 grams 50% reduced fat sharp cheddar cheese, grated
03 -
230 millilitres red enchilada sauce
04 -
0.25 teaspoon ground black pepper
05 -
0.5 teaspoon salt
06 -
900 grams black beans, drained and rinsed
07 -
0.25 teaspoon crushed red pepper flakes
08 -
1 teaspoon ground cumin
09 -
1.5 teaspoons smoked paprika
10 -
60 millilitres tomato paste
11 -
5 garlic cloves, minced
12 -
1 medium onion, finely chopped
13 -
2 tablespoons olive oil
# Instructions:
01 -
Take the skillet out of the oven. Add a squeeze of lime over each serving if you like and dig in right away.
02 -
Put the grated cheddar all across the top. Pop the skillet into your hot oven and bake until it's all bubbly with a golden top—should be about 5 to 10 minutes.
03 -
Tip in your black beans, plus the salt, pepper, and enchilada sauce. Give it a good stir so everything mixes up well.
04 -
Toss in smoked paprika, ground cumin, crushed red pepper, and tomato paste. Stir it around for half a minute so you can smell everything.
05 -
Warm some olive oil over medium heat in a big skillet you can put in the oven. Toss in the onion and cook for about two or three minutes while stirring now and then, till it softens. Next, toss in your garlic and stir for about another minute.
06 -
Set your oven at 230°C to get it nice and hot.
# Notes:
01 -
Go for a top-notch enchilada sauce if you want big flavor. Tweak the pepper flakes to make it more or less spicy.
02 -
Tastes great alongside tortillas (warmed up) or some fluffy steamed rice.