Cheesy Spicy Black Bean Skillet

Why You’ll Love This Recipe

This recipe is a great option for a quick, vegetarian meal that’s packed with flavor. The smoky, spicy heat from the paprika and red pepper flakes balances out the creaminess of the cheddar cheese and the savory depth of the black beans. Plus, it’s super easy to make and ready in just 20 minutes, making it perfect for busy evenings. Whether you're in the mood for a meatless meal or simply want to enjoy a flavorful dish, this Cheesy Spicy Black Bean Skillet has you covered.

Ingredients

• 2 tablespoons olive oil

• 1 medium onion, chopped

• 5 garlic cloves, minced

• ¼ cup tomato paste

• 1 ½ teaspoons smoked paprika

• 1 teaspoon ground cumin

• ¼ teaspoon crushed red pepper flakes

• 2 (15 oz) cans black beans, drained and rinsed

• ½ teaspoon salt

• ¼ teaspoon black pepper

• 8 oz red enchilada sauce (I recommend Frontera Red Chile Enchilada Sauce)

• 3 oz 50% reduced-fat sharp cheddar cheese (I recommend Cabot)

• 4 lime wedges

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven to 450°F.

2. In a large oven-safe skillet, drizzle the olive oil and heat it over medium heat. Add the chopped onion and cook for 2-3 minutes, stirring occasionally, until softened.

3. Add the minced garlic and stir for about another minute.

4. Stir in the tomato paste, smoked paprika, cumin, and crushed red pepper flakes. Cook for 30 seconds to combine the flavors.

5. Add the drained and rinsed black beans, salt, pepper, and red enchilada sauce. Stir everything together until well combined.

6. Sprinkle the reduced-fat cheddar cheese across the top.

7. Transfer the skillet to the preheated oven and bake for 5-10 minutes, or until the cheese is melted and golden brown.

8. Remove from the oven and serve with lime wedges for a fresh squeeze of citrus over the top.

Servings and Timing

• Servings: 4

• Prep time: 5 minutes

• Cook time: 15 minutes

• Total time: 20 minutes

Variations

• Add protein: You can add cooked chicken or ground beef for extra protein if you want a heartier dish.

• Spicy level: Adjust the amount of red pepper flakes to control the spiciness. You can add more for extra heat or less for a milder version.

• Cheese options: If you're not a fan of reduced-fat cheese, you can use full-fat sharp cheddar or another cheese of your choice, like pepper jack for an extra spicy kick.

Storage/Reheating

• Storage: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.

• Reheating: Reheat in a skillet over medium heat for a few minutes, or in the microwave for 1-2 minutes, until heated through. You may want to add a small splash of water or broth to keep it from drying out.

FAQs

Can I use frozen black beans instead of canned?

Yes, you can use frozen black beans. Just make sure to thaw them completely and drain any excess water before adding them to the skillet.

Can I make this dish ahead of time?

Yes, you can prepare the dish ahead of time up to the point of baking. Store it in the refrigerator and then bake it when ready to serve.

Is this recipe gluten-free?

Yes, this recipe is naturally gluten-free. Just make sure to check the label on your enchilada sauce to confirm that it's gluten-free.

How can I make this dish spicier?

To increase the heat, you can add more red pepper flakes or even a diced jalapeño pepper. You can also swap the cheddar cheese for a spicier cheese, like pepper jack.

Can I add vegetables to this dish?

Yes, vegetables like bell peppers, zucchini, or corn would work well in this skillet. Add them along with the onions and garlic for extra flavor and texture.

Can I use a different type of cheese?

Absolutely! You can use any cheese that melts well. Monterey Jack, mozzarella, or even a vegan cheese option can be substituted.

Can I make this dish vegan?

Yes, to make this dish vegan, simply use a plant-based cheese and ensure your enchilada sauce is dairy-free.

Can I cook this on the stovetop instead of the oven?

Yes, you can cook this dish entirely on the stovetop. Once you’ve added the cheese, cover the skillet and cook on low heat until the cheese melts.

How can I serve this dish?

You can serve this dish as a main or a side. It’s great with rice, tortilla chips, or a fresh salad on the side.

Can I freeze leftovers?

Yes, you can freeze leftovers. Let the dish cool completely, then store in an airtight container or freezer bag for up to 3 months. Reheat thoroughly before serving.

Conclusion

This Cheesy Spicy Black Bean Skillet is a perfect meal for busy weeknights when you want something quick, delicious, and full of flavor. Whether you’re craving a spicy vegetarian dish or a simple, satisfying dinner, this recipe hits all the right notes with its bold spices, creamy cheese, and hearty black beans. It’s easy to make, customizable, and sure to be a hit with everyone at the table.

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Cheesy Spicy Black Bean Skillet

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This Cheesy Spicy Black Bean Skillet combines black beans, smoky spices, and melted cheddar cheese for a quick and flavorful weeknight dinner.

• Author: Janet
• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Yield: 4 servings
• Category: Main dish
• Method: Baking and sautéing
• Cuisine: Mexican
• Diet: Vegetarian

Ingredients

2 tablespoons olive oil

1 medium onion, chopped

5 garlic cloves, minced

¼ cup tomato paste

1 ½ teaspoons smoked paprika

1 teaspoon ground cumin

¼ teaspoon crushed red pepper flakes

2 (15 oz) cans black beans, drained and rinsed

½ teaspoon salt

¼ teaspoon black pepper

8 oz red enchilada sauce

3 oz 50% reduced-fat sharp cheddar cheese

4 lime wedges

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Instructions

1. Preheat the oven to 450°F.
2. In a large oven-safe skillet, drizzle the olive oil and heat it over medium heat. Add the chopped onion and cook for 2-3 minutes, stirring occasionally, until softened.
3. Add the minced garlic and stir for about another minute.
4. Stir in the tomato paste, smoked paprika, cumin, and crushed red pepper flakes. Cook for 30 seconds to combine the flavors.
5. Add the drained and rinsed black beans, salt, pepper, and red enchilada sauce. Stir everything together until well combined.
6. Sprinkle the reduced-fat cheddar cheese across the top.
7. Transfer the skillet to the preheated oven and bake for 5-10 minutes, or until the cheese is melted and golden brown.
8. Remove from the oven and serve with lime wedges for a fresh squeeze of citrus over the top.

Notes

• For a heartier dish, you can add cooked chicken or ground beef for extra protein.
• Adjust the amount of red pepper flakes to control the spiciness.
• If you prefer full-fat cheese, you can use regular sharp cheddar or pepper jack for extra heat.
• Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
• Reheat in a skillet or microwave, adding a splash of water or broth to prevent drying out.

Nutrition

• Serving Size: 1 serving
• Calories: 250
• Sugar: 4g
• Sodium: 800mg
• Fat: 12g
• Saturated Fat: 4g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 9g
• Protein: 10g
• Cholesterol: 15mg