cheesy cilantro black beans


This right here is the new way I'll be cooking black beans from here on out.  It adds more substance to the beans and makes them the perfect addition to burritos, tacos, or fajitas.  You can eat them with meat of course or consider this a meal in itself when you have it with some brown rice, avocado, salsa, and sour cream.



I was inspired to make this after seeing the recipe in the Bible study book I'm currently doing.  I modified the original a bit, added some more onion, cilantro, and a can of chiles too.  I cut out some steps and made this come together pretty quickly for dinner one night.  Next time I make it I'll be sure to have some friends over so we're not living off beans for a week.

{Ingredients You'll Need}

  • 4 cans black beans- 2 drained and rinsed, 2 left with juices
  • 2 medium onions or 1 large onion, diced
  • 1 tablespoon olive oil
  • salt and pepper to taste
  • 2 cups chopped cilantro
  • 1 can green chiles
  • 8 oz bag of shredded cheese- Cheddar or Monterey Jack are nice.
  1. Preheat oven to 325.  In a skillet saute the onion in olive oil until softened then throw in the cilantro and green chiles.  Stir until heated through and then pour into a 13x9 baking dish.  Pour into the dish the black beans and stir to combine everything. Top with cheese then cover with aluminium foil.
  2. Bake for 30 minutes until cooked through and cheese has melted.  
Serve over rice, as a side, or as a main course for your vegetarian friends!

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