Baked Black Bean with Chorizo Dip
1 tbsp olive oil
½ cup diced Spanish chorizo
1 ½ cups chopped onion
1 jalapeno pepper, sliced
½ tsp salt
½ tsp ground cumin
¼ tsp ground red pepper
5 garlic cloves, minced
¾ cups low-sodium chicken broth
2 (15 oz) cans black beans, rinsed and drained
1 cup chopped seeded tomato
½ cup shredded Monterey Jack cheese
¼ cup thinly sliced green onions
Preheat oven at 425 degrees. Heat a large nonstick skillet over medium-high heat. Add oil and chorizo to the pan, sautéing for 2 minutes. Remove chorizo and set aside.
Coat pan with cooking spray. Add onion and jalapeno, sautéing for 4 minutes and stirring occasionally. Add salt, cumin, red pepper and garlic. Saute for 1 minute, stirring constantly. Stir in broth and black beans. Bring mixture to a boil and cook for 5 minutes. Mash beans to desired consistency.
Spoon mixture into an 8-inch square baking dish coated with cooking spray. Top with chorizo, tomato and cheese. Bake at 425 degrees for 30 minutes or until lightly browned. Top with green onions and serve with tortilla chips.