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    Home » Recipes » Appetizer Recipes

    Spicy Black Beans with Cheddar, Garlic, and Chipotle

    Published: Sep 26, 2020 · Modified: Dec 23, 2022 · by Debra with Leave a Comment · 1260 words. About 7 minutes to read this article. · This post contains affiliate links

    Jump to Recipe Print Recipe

    These spicy black beans work just as well for a lazy weeknight meal as they do for a Saturday night party dip. It's an easy way to jazz up canned black beans.

    Spicy black beans with melted cheddar cheese in a cast iron skillet, with tortilla chips and jalapeños.

    This post contains affiliate links. If you make a purchase through one of my links, I may make a small commission. As an Amazon Associate, I earn from qualifying purchases. Read my full disclosure policy here.

    What's better than a skillet full of spicy black beans with gooey cheddar cheese to make the stress of the day fall away? They are ready in about 15 minutes, that's what.

    Oh and we're using canned black beans, that versatile go-to pantry staple. You can serve these as a dip with chips, or warm up some tortillas or crusty bread for a more substantial meal.

    These spicy black beans are perfect for those nights when you can hardly bring yourself to cook, but you still want something comforting, not a frozen dinner.

    Jump to:
    • 5 reasons to make these spicy black beans right now!
    • Ingredients you'll need
    • How to make spicy black beans with cheddar
    • FAQ
    • More recipes with black beans
    • Recipe

    5 reasons to make these spicy black beans right now!

    • Uses canned black beans for quick cooking.
    • Made all in one pan.
    • Ready in 15 minutes.
    • Serve it right from the skillet!
    • Makes a great party dip, or an easy, filling dinner.
    Black beans, cheddar cheese and garlic cloves in small wooden bowls.

    Ingredients you'll need

    • Canned black beans: Use your favorite brand of black beans here.
    • Chipotles in adobo: These are smoked and dried jalapeños that are canned with sauce made from tomatoes, vinegar and spices. This is where most of the heat in the recipe originates. Yes, I only call for one chile in this recipe, but don't be annoyed with me. Once you open the can, you can keep the rest in the fridge for some time, or in the freezer for quite a long time. In fact, I pulled the one I used for this recipe from the freezer.
    • Sharp cheddar cheese: I really do think you need the sharp cheddar. Mild just doesn't cut through the spice as well.
    • Tomato paste: This will be the base of our spicy sauce.
    • Garlic and olive oil: We're using LOADS of garlic, softening it up in olive oil first, so that the flavor permeates the sauce. Yum.
    • Hot water: To stretch the sauce so it coats everything evenly.
    • Cumin, smoked paprika, cayenne: These are the spices we'll use to add heat, aroma, and smokiness.

    How to make spicy black beans with cheddar

    Adapted from New York Times Cooking.

    Step 1: Grate the cheese and slice the garlic

    Heat the oven to 475 degrees F.

    A chef's knife with garlic slices and garlic cloves on a cutting board.

    Use a good chef's knife to thinly slice the garlic.

    A box grater and grated cheddar cheese on a cutting board.

    Grate the cheddar cheese on the large holes of a box grater. I'm a big believer in grating your own cheese. It's creamier and it melts better because it doesn't have those anti-caking agents in pre-grated cheese.

    I use my KitchenAid box grater several times a week.

    But if you have no time for me on this one, pre-grated cheese is fine. We are, after all, trying to keep things easy here.

    A cast iron skillet with browned garlic slices.

    Step 2: Make the spicy garlic chipotle sauce

    In an oven-proof skillet, heat the olive oil over medium heat. Add the garlic and let it sizzle for 1 - 2 minutes, until it's getting fragrant and translucent and just beginning to brown.

    I tested this recipe in both a 10-inch and a 12-inch Lodge cast iron skillet. Although the original author recommended a 10-inch skillet, I saw no real difference between the two, so use what you got!

    A cast iron skillet with garlic slices and spices in olive oil.

    Clear a spot in the pan and add the cumin and paprika, stir them into some of the oil and let them bloom for 30 seconds.

    A cast iron skillet with garlic slices, tomato paste, and spices in olive oil.

    Add the tomato paste and smoosh it around and let it sizzle for a minute, then stir to combine all the ingredients in the pan and add a pinch of salt.

    Canned black beans added to a cast iron skillet with a spicy tomato paste mixture.

    Step 3: Add the black beans

    Add the canned black beans and the hot water and stir all the ingredients together. Season to taste with salt.

    Melted cheddar cheese on top of spicy black beans.

    Step 4: Add the cheddar cheese and bake

    Top with the cheese and place in the oven for 5 - 10 minutes, until the mixture is bubbling and cheese has melted.

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    FAQ

    Can you make these black beans mild instead of spicy?

    If you don't like it quite so spicy - or if you have a divided household on that fact - you can eliminate the cayenne, or the chipotle, or both, and those spicy-lovers can zhuzh it up with hot sauce once it comes out of the oven.

    How do you serve spicy black beans?

    Serve with tortillas, corn chips, or rice, and optional toppings like sour cream, jalapeños, avocados, or cilantro.

    More recipes with black beans

    • Flavorful Mexican Black Beans (Frijoles de la Olla) are much easier to make than you might think!
    • If you have a little more time and want a complete meal, One Pot Chicken Thighs with Rice and Black Beans are the way to go.

    Recipe

    A cast iron skillet with black beans and melted cheddar cheese next to jalapeños and corn chips.

    Spicy Black Beans with Cheddar, Garlic, and Chipotle

    These spicy black beans work just as well for a lazy weeknight meal as they do for a Saturday night party. It's an easy way to jazz up canned black beans.
    5 from 7 votes
    Print Pin Rate
    Course: Appetizer, Main Course
    Cuisine: American, Tex-Mex
    Diet: Gluten Free, Vegetarian
    Keyword: spicy black beans
    Prep Time: 5 minutes
    Cook Time: 10 minutes
    Total Time: 15 minutes
    Servings: 4
    Calories: 539kcal

    Equipment

    • 10" cast iron skillet
    • box grater
    • silicone spatula

    Ingredients

    • 28 ounces canned black beans two 14 oz cans
    • 2 cups sharp cheddar cheese
    • 3 tablespoon olive oil
    • 5 cloves garlic
    • ½ cup boiling water
    • ¼ cup tomato paste
    • 1 ½ teaspoon smoked paprika
    • 1 teaspoon cumin
    • pinch cayenne
    • 1 chipotle in adobo
    • kosher salt
    US Customary - Metric
    Prevent your screen from going dark

    Instructions

    • Preheat the oven to 475 degrees F. Grate the cheddar cheese, slice the garlic cloves thinly.
    • Heat the oil in a 10 or 12-inch oven-proof skillet over medium heat. Add the garlic cloves and swirl them around in the oil for 1 - 2 minutes, until they are fragrant and translucent, just beginning to brown.
    • Clear a spot in the pan and add the cumin and paprika, stir them into some of the oil and let the spices bloom for 30 seconds.
    • Add the tomato paste and smoosh it around and let it sizzle for a minute, then stir to combine all the ingredients in the pan and season with a pinch of salt.
    • Add the black beans and the boiling water and stir all the ingredients together. Season the beans to taste with salt.
    • Top with the cheese and place in the oven for 5 - 10 minutes, until the mixture is bubbling and cheese has melted. Serve with tortillas or corn chips, and optional toppings like sour cream, jalapeños, avocados, or cilantro.

    Notes

     
    • Yes, I only call for one chile in this recipe, but don't be annoyed with me. Once you open the can, you can keep the rest in the fridge for some time, or in the freezer for quite a long time. In fact, I pulled the one I used for this recipe from the freezer.
    • I tested this recipe in both a 10-inch and a 12-inch Lodge cast iron skillet. Although the original author recommended a 10-inch skillet, I saw no real difference between the two, so use what you got! 
    • I prefer to grate my own cheese on most occasions. It tends to melt better and have a creamier texture, because you don't have those anti-caking agents found in pre-grated cheese. I use my KitchenAid box grater and I love it. But if you have no time for me on this one, I get it. Pre-grated cheese works fine.
     
    This post contains affiliate links. If you make a purchase through one of my links, I may make a small commission. As an Amazon Associate, I earn from qualifying purchases. Read my full disclosure policy here.

    Nutrition

    Calories: 539kcal | Carbohydrates: 42g | Protein: 28g | Fat: 27g | Saturated Fat: 14g | Cholesterol: 59mg | Sodium: 1347mg | Potassium: 917mg | Fiber: 16g | Sugar: 3g | Vitamin A: 1373IU | Vitamin C: 10mg | Calcium: 499mg | Iron: 6mg

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    Hi, I'm Debra! I love to cook and eat and travel, and cook the things I eat when I travel! I'm a detail-oriented Virgo, so it's my jam to simplify recipes and break them down into easy to follow steps. I help you bring the world to your table!

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    Hi, I'm Debra! I love to cook and eat and travel, and cook the things I eat when I travel! I'm a detail-oriented Virgo, so it's my jam to simplify recipes and break them down into easy to follow steps. I help you bring the world to your table!

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