Black Beans & Cheese Recipe

Prepare ingredients

Drain and rinse the canned black beans in a colander. Finely dice the onion, mince the garlic, and measure spices. Grate the cheeses and set aside.

Heat a medium skillet over medium heat and add the olive oil. When shimmering, add the diced onion and sauté 4–5 minutes until softened and translucent, stirring occasionally so it doesn’t brown.

Add the minced garlic to the skillet and cook 30–45 seconds until fragrant.

Stir in the ground cumin and smoked paprika and cook 15–20 seconds to bloom the spices.

Add the drained black beans to the skillet, stirring to combine with onions and spices. Pour in the 1/4 cup broth to loosen the mixture.

Using the back of a wooden spoon or a potato masher, smash about half of the beans against the side of the skillet to create a creamy texture while leaving the rest whole for bite. Continue to cook 3–4 minutes until heated through.

Season the beans with kosher salt, black pepper, and fresh lime juice. Stir in chopped cilantro if using. Taste and adjust salt or lime as needed.

Preheat broiler (or oven to 425°F / 220°C) if you prefer melted golden top. If using a broiler, position rack about 6 inches from the element.

If serving directly from the skillet: reduce heat to low. Scatter the grated cheddar and Monterey Jack evenly over the hot beans. Cover with a lid for 1–2 minutes to allow cheese to melt.

If you prefer a browned top: transfer the hot beans to a small ovenproof baking dish (butter the dish lightly if desired). Sprinkle cheeses evenly over the beans and place under the broiler 1–2 minutes, watching closely, until the cheese is bubbly and lightly golden.

Remove from heat. Garnish with sliced green onions and additional cilantro if desired. Serve immediately with hot sauce or salsa on the side.

Suggested serving ideas: serve as a side, spoon into warmed tortillas for tacos, or use as a filling for burritos or quesadillas.