Black Bean & Chorizo Skillet with Crispy Corn Bread Crumble
Ingredients
- 2 tablespoonsolive oil
- 6 ounceschorizo (Spanish-style, spicy or mild)
- 1 mediumyellow onion
- 3 clovesgarlic
- 2 cans (15 oz each)black beans (drained and rinsed)
- 1 can (14.5 oz)fire-roasted diced tomatoes
- ½ cupchicken broth
- 1 teaspooncumin
- ½ teaspoonsmoked paprika
- ¾ teaspoonkosher salt
- ¼ teaspoonblack pepper
- ¾ cupsharp cheddar cheese (shredded)
- ¾ cupcornbread mix (crushed into coarse crumbs, or use day-old cornbread)
Prep
- 01
Dice 1 medium yellow onion.
- 02
Mince 3 cloves garlic.
- 03
Shred 3/4 cup sharp cheddar cheese.
- 04
Crush cornbread mix into coarse crumbs if using packaged mix; if using leftover cornbread, break into rough 1/2-inch chunks.
Method
- 01
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chorizo and cook for 4–5 minutes, breaking it into bite-sized chunks with a wooden spoon, until browned. Transfer to a plate.
- 02
Add the remaining 1 tablespoon oil to the skillet. Add the diced onion and cook for 3 minutes until softened, then add minced garlic and cook for 30 seconds until fragrant.
- 03
Stir in black beans, fire-roasted tomatoes (with juice), chicken broth, cumin, smoked paprika, salt, and pepper. Return chorizo to the skillet.
- 04
Bring to a simmer and cook for 10 minutes, stirring occasionally, until the liquid reduces slightly and flavors meld.
- 05
Top the skillet with shredded cheddar, then scatter the cornbread crumbs over the cheese. Reduce heat to medium and cook for 2–3 minutes until cheese melts and crumbs begin to toast (do not cover).
- 06
Remove from heat and let rest for 2 minutes. Serve warm from the skillet.
Spice Tips
For deeper heat, use spicy chorizo or add 1/4 teaspoon cayenne to the bean mixture. A squeeze of fresh lime juice or a handful of cilantro at the end brightens all the richness. A dollop of sour cream on the side cools things down.
Make ahead: prepare the bean mixture through step 4 up to 2 days in advance. Reheat gently, then top with cheese and cornbread crumbs and finish as directed. Cornbread crumbs add a sweet-savory crunch; skip them if you prefer a chunkier stew instead.