Black Beans & Cheese Recipe

Black Beans & Cheese

1. 1

   Prep

   Drain and rinse the canned black beans in a colander under cold water; set aside to drain well. Finely dice the onion, mince the garlic, chop the cilantro, and if using, seed and finely dice the jalapeño.

2. 2

   Sauté aromatics

   Heat 1 tablespoon olive oil in a medium nonstick skillet over medium heat. Add the diced onion and sauté for 4–5 minutes until soft and translucent. Add the minced garlic (and diced jalapeño if using) and cook 30–45 seconds until fragrant; do not let the garlic brown.

3. 3

   Add spices and beans

   Stir in the ground cumin, chili powder, and smoked paprika; cook 20–30 seconds to bloom the spices. Add the drained black beans to the skillet along with 2 tablespoons water or vegetable broth to loosen. Gently stir to combine.

4. 4

   Simmer and mash

   Reduce heat to medium-low and simmer the beans for 4–5 minutes, stirring occasionally. Using a fork or potato masher, lightly mash about half of the beans in the pan to create a creamy texture while leaving some whole beans for body. If the mixture becomes dry, add another tablespoon of water or broth.

5. 5

   Season

   Stir in the lime juice, 3/4 teaspoon salt, and 1/4 teaspoon black pepper. Taste and adjust seasoning (add more salt, lime, or chili powder if desired). Fold in the chopped cilantro, reserving a teaspoon for garnish if desired.

6. 6

   Add cheese & finish

   Reduce heat to low. Sprinkle the shredded cheddar and Monterey Jack evenly over the bean mixture. Cover the skillet with a lid for 1–2 minutes until the cheeses melt. Alternatively, transfer the mixture to a small ovenproof dish and broil for 1–2 minutes to brown the top, watching carefully so it doesn't burn.

7. 7

   Serve

   Spoon the black beans and melted cheese into a serving bowl. Garnish with the reserved cilantro. Serve warm as a side, dip with chips, or as a topping for tacos, nachos, rice bowls, or baked potatoes.