Black Bean and Manchego Skillet
inspired by the Cheesy, Spicy Black Bean Bake from NYT Cooking - a quick easy appetizer or family style dinner with black beans, manchego and seasonal veggies that will make you wishing meatless monday would hurry up and get here!
Ingredients
- 1 14 oz bag dried black beans or 3.5 cups canned
- 2 tbsp olive or avocado oil
- 1 spring onion minced
- 1/4 bell pepper or 2 shishito peppers optional
- 6 cloves garlic roughly chopped
- 1/3 cup tomato paste
- 2 tsp paprika
- 1/2 tsp salt
- 2 tsp cumin
- 1.5 cups water
- 2 cups shredded manchego cheese divided (7oz wedge)
Instructions
Instant Pot Black Beans
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Place bag of black beans in instant pot and fill up to 1/2 line with water. Set to pressure cook for 50 minutes and then let NATURAL RELEASE. Make sure not to quick release or the beans will not cook all the way.
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When done, drain and rinse beans, then set aside 3.5 cups for recipe. Save any remaining beans for another use.
Black Bean Skillet
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Preheat oven to 450 degrees
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Saute spring onion and pepper (if using) for about two minutes
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Add garlic and saute for another minute
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Add beans, spices, tomato paste and water to pan and mix well
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Mix in 1.5 cups manchego cheese
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Place in oven and bake for 10 minutes or until cheese is melted
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Remove from oven and top with remaining cheese
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Serve warm with chips, or in tortillas with greek yogurt and extra shredded manchego
Recipe Notes
Some people like this spicy, so feel free to add in minced habanero pepper, jalapeno pepper or some red pepper flakes for a kick!
This recipe can use canned black beans and skip the instant pot step, however, it this will not remove unwanted bean side effects like the instant pot does. Make sure to rinse canned beans very well.
If using canned beans, skip adding salt.