Baked Black Beans with Chorizo

Came across this recipe that I had saved years ago but never tried. Made it tonight for my bean-loving daughter and me to go with fish tacos and we loved it! Great combination of flavors. The only change I would make is to bake it slightly less since most of the liquid cooked up. A definite keeper!

Love these black beans, and this recipe is so versatile! Great as a dip, a side, or a taco filling. Leave out the chorizo to make it vegetarian. It also does well in the freezer - easy way to have it on hand for a quick appetizer or side. 

I used the mexican chorizo (cause that is what i had) and i think it was fine! I used diced tomatoes - drained, put them on half the dish (hubby doesn't like tomatoes). I used 2 chopped jalapenos (full seeds and everything from the freezer), doubled the red pepper flakes, and immersion blended the concoction, about half was fully blended. I found it had a nice kick. Hubby enjoyed the dish and is even willing to have left overs tonight!

This was delicious! I like spicy and this dish delivered! Make sure you use the Spanish chorizo it calls for rather than Mexican, and fresh jalapeno for maximum flavor. And it doesn't require more than 15-20 minutes in the oven. I'm not generally a huge fan of cumin and thought about subbing chipotle chile powder for it, but I'm glad I made it this way first since it really accentuated the chorizo. We ate it with both Tostito's scoops and Snikiddy vegetable chips. I'll definitely keep this in the repertoire.

I'm surprised at all the good reviews for this dish. I found it to be quite bland. I agree with other reviewers that 30 minutes was way too long in the oven. I would put it in for 15 and then broil, as someone else suggested. However, I won't be trying this one again.

Excellent. Made to recipe subbing Cabot chipotle cheese for Monterey Jack. Fire-blackened the jalapeno, skinned & seeded it. Prepped in advance, ready to slide into oven at dinnertime. Next time would maybe pull out before 30min up. Served as side to CL's Tacos al Pastor & CL's Portobello & Poblano Tacos.

REALLY great! My husband loved. We ate this with corn tortillas as a main course.

This is one of my go-to party recipes! I like to let the cheese get really nicely browned, just be careful it doesn't get too dried out.

I made it with soy chorizo and my homemade veggie broth, and it was a fabulous vegetarian friendly dish with lots of flavor. The meat eaters didn't even notice that it wasn't "real" chorizo. We had it with quesadillas and chips. I can see a lot of different ways this dish can be used from appetizer, side dish, to main dish. Those two changes were the only changes I made. I followed the instructions otherwise. Oh, and less time to cook and broiled the top at the end. Yum!

Delicious - but 30 min seemed like a long time to bake at 425 when everything is essentially cooked through. I took it out of the oven after 20 min and the cheese was already a bit overcooked and more congealed than melty. 10-15 min would have been better.

Served this as an appetizer with pulled chicken tacos. Everyone loved it. Next time I will use a cheese that melts better on the top (maybe a queso) -- used reduced fat cheddar and it didn't melt as well as I wanted. Will definitely make again!!

This was excellent--full of flavor. Takes a bit of prep work, so it's not a meal for a busy week night. Definitely making this again.

A keeper for sure , 12 women devoured it at a get together.Served it with whole grain tortilla chips. My friend from Peru said the beans alone without the chorizo were just like she'd grown up with. You could easily serve this as a side dish with meat.

have made this several times... my husband who is VERY picky and doesn't like seasoned or "casserole" type foods, loves this. Have used it as an appetizer and a side dish, really compliments any type of southwest/mexican dish.

This has officially been added to the regular rotation of dishes. We've served it with chips, made it as a taco, and also tried it as breakfast with a fried egg on top. You really can't go wrong with this recipe.

Best beans ever! My family and friends love, love , love these! My two children would prefer to have the whole dish to themselves. You may want to double the recipe as you will most definately want leftovers.

I love this recipe! It's easy to assemble and then stick in the fridge for baking when you are ready to eat. And besides being a great side dish, the leftovers makes an awesome breakfast the next morning with an overeasy or poached egg on top!

I've made this twice now and love it. I used chicken chorizo sausage.

I served this for dinner with tortilla chips and a large green salad. Leftovers will probably be good served burrito-style or used as a quesadilla filling. I think this would be really good with more chorizo and cheese but in the interest of keeping it light I followed the recipe as written. Cooked my own black beans and used those instead of canned.

This was an amazing app. I made it for our Father's day get together and everyone loved it. I will be making this one again.

My fiance told me 3 times in 30 minutes how much he loved this dish. I had intended it to be a side, but we ended up eating it as a dip with tortilla chips. I ran out of cumin, so I just added more red pepper. I thought it had the perfect amount of heat, just spicy enough. The only thing I might change is to add a little more cheese if I was making it for as a non-Cooking Light dish.

I made this one night for dinner and it was a hit. I used this as a side dish but can easily envision it as a dip for nachos. My husband pronounced this 'a keeper'! Very nice combination of flavors. Loved it!

I used ground chorizo and used more than the recipe called for.' Served with chips and got rave reviews. There was none left by the time cocktail hour was over. Excellent

Really tasty - scooped them right on to the Flank Steak Tacos as well as having them on the side; yummy! An easy make-ahead dish (as was the rest of the Taco Party menu from the June 2011 issue).

My girlfriend made this for my family and it was AMAZINGLY DELICIOUS! She served it as a starter dish along side the Grilled Pineapple-Avocado Salad recipe and homemade guacaomole. By the time dinner was ready, these dishes were empty and everyone was full! Simply delicious and yet not too bad for you either!