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.
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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.
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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.
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.
Use a good chef's knife to thinly slice the garlic.
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.
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!
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.
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.
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.
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.
FAQ
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.
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
Spicy Black Beans with Cheddar, Garlic, and Chipotle
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
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.
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