This super easy and fast black beans and cheese recipe is ready in under half an hour and only dirties one pan, which is a win in my book.
While I usually have a couple of cans of black beans hanging around, I still prefer to cook my own since they are really quick to cook in my Instant Pot. If you haven’t gotten one yet, they are a game-changer in the kitchen.
Baked Black Beans and Cheese
Cast Iron Pan
- 3 tbsp olive oil
- 5 garlic cloves chopped
- ¼ cup tomato paste
- 1½ tsp smoked paprika
- ¼ tsp red pepper flakes
- 1 tsp cumin
- 2 14oz cans black beans ~4 cups cooked beans
- 1/2 cup hot water
- salt and pepper to taste
- 1½ cups Cheddar or Mexican blend cheese shredded
Heat the oven to 475°
In a 10" ovenproof frying pan, heat the oil over medium-high heat, add the garlic and cook about one minute
Stir in the tomato paste, paprika, red-pepper flakes, and cumin. Fry for ~30 seconds, being careful not to burn the garlic.
Add the beans, water, salt and pepper. Stir to combine
Sprinkle evenly with the cheese, then put in the oven to bake for about 5-10 minutes.
If you want your cheese extra brown, broil 1-2 minutes