Beans and Cheese Dinner
Ingredients
- 2 tbsp extra virgin olive oil
- 1 medium yellow onion finely diced
- 4 cloves garlic minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/4 tsp cayenne pepper adjust to taste
- 1/2 tsp kosher salt plus more to taste
- 1/4 tsp black pepper freshly ground
- 2 cans (15 oz each) black beans drained and rinsed
- 1 can (14.5 oz) diced tomatoes with juices
- 1/4 cup vegetable broth or water
- 1.5 cups sharp cheddar cheese freshly shredded from block, divided
- 1 large avocado sliced or diced
- 1/4 cup fresh cilantro roughly chopped
- 2 limes (cut into wedges)
- 1/4 cup sour cream or Greek yogurt optional
- 1/4 cup pickled jalapeños optional
- warm tortillas or tortilla chips for serving
Instructions
- Heat the olive oil in a large skillet (cast iron preferred) over medium heat. Once shimmering, add the cumin, smoked paprika, and cayenne directly to the oil. Toast the spices for 30 seconds, stirring constantly, until fragrant.
- Add the diced yellow onion to the skillet and cook for 5–6 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and cook for an additional 1–2 minutes until fragrant. Season with salt and black pepper.
- Add the drained and rinsed black beans, diced tomatoes with their juices, and vegetable broth to the skillet. Stir everything together to combine. Bring the mixture to a gentle simmer over medium heat.
- Once simmering, use the back of a wooden spoon or a potato masher to smash approximately one-third of the beans directly in the pan. This creates a naturally creamy, thickened sauce while maintaining texture from the whole beans. Simmer for 8–10 minutes, stirring occasionally, until the sauce has thickened and the flavors have melded. Taste and adjust salt as needed.
- Remove the skillet from heat. Stir 3/4 cup of the shredded cheddar directly into the hot bean mixture until melted and creamy throughout.
- Sprinkle the remaining 3/4 cup of shredded cheddar evenly over the top of the beans. Cover the skillet with a lid or a sheet of foil and let sit for 2–3 minutes until the top layer of cheese is fully melted and slightly bubbly.
- Remove the lid and bring the skillet directly to the table. Top generously with sliced avocado, fresh cilantro, a squeeze of lime juice, and any additional toppings you love. Serve immediately with warm tortillas, over rice, or with tortilla chips for scooping.
Notes
Cheese tip: Always shred your own cheese from a block for the smoothest, creamiest melt — pre-shredded cheese contains anti-caking agents that prevent proper melting. Bean variation: Pinto, kidney, or cannellini beans all work beautifully in place of black beans. Make it vegan: Substitute a plant-based shredded cheese alternative and skip the sour cream topping. Storage: Store the bean base (without fresh toppings) in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop with a splash of broth or water to loosen the sauce. Freezer-friendly: The bean base freezes well for up to 2 months — thaw overnight in the fridge before reheating.