Black Beans' Best Cheesy Companions: A Flavor Guide

Black beans are a staple in Mexican cuisine and are often served as a side dish with tacos, enchiladas, or any southwest-inspired meal. They are also a healthy option, being high in potassium, fiber, and B6, and can help lower cholesterol. When it comes to deciding what cheese to pair with black beans, there are several options to choose from. For a simple option, you can top the beans with shredded Mexican cheese, such as a blend of cheddar, pepper jack, Monterey jack, or asadero. If you're looking for something more indulgent, you can make a cheesy black bean dip or bake by mixing the beans with spices, garlic, and cheese, and baking it in the oven. Common cheeses used in these dishes include sharp Cheddar, Manchego, Colby Jack, or pepper jack. So, whether you're looking for a simple side dish or a hearty dip, there are plenty of cheesy options to pair with black beans.

Black beans and cheese as a dip with tortilla chips

Black beans and cheese is a classic combination that can be enjoyed in many different ways. One delicious option is to make a dip and serve it with tortilla chips. Here is a recipe and some tips for preparing this tasty treat.

Ingredients

For the black beans:

• Canned or dried black beans
• Olive oil
• Onion
• Garlic
• Spices (such as cumin, coriander, chili powder, cayenne pepper)
• Chicken broth or water
• Salt

For the cheese:

Cheddar, Manchego, Colby Jack, Pepper Jack, or a blend of Mexican cheeses

For serving:

• Tortilla chips
• Garnishes like cilantro, jalapeno, or red onion (optional)

Instructions

Start by preparing the black beans. If using dried beans, soak them in water overnight before cooking. Heat some olive oil in a pan and add chopped onion and garlic. Cook until softened, then add your spices and stir everything together. Next, add the black beans and enough chicken broth or water to cover them. Bring to a boil, then reduce the heat and let the beans simmer until tender. This can also be done in a slow cooker or an Instant Pot.

Now it's time to add the cheese. Place the cooked beans in an oven-safe dish and sprinkle grated cheese on top. Put the dish in the oven and bake until the cheese is melted and bubbly.

Serve the dip warm with tortilla chips and enjoy! You can also garnish it with fresh cilantro, sliced jalapeno, or diced red onion for some extra flavour and colour.

Tips

• If you're short on time, use canned black beans instead of dried beans.
• Adjust the spices to your taste preference. You can also add other ingredients like diced tomatoes, cream cheese, or salsa to the beans for extra flavour.
• If you're making this dip ahead of time, prepare it as instructed but don't bake it. Cover and refrigerate until ready to serve, then bake as directed.
• This dip can be served as an appetizer or side dish, and it pairs well with Mexican dishes like tacos, enchiladas, or burritos.

Black beans and cheese in a skillet

Ingredients

This recipe is a quick and easy side dish that goes well with tacos, enchiladas, or any southwest-inspired meal. It can be made in a single cast-iron skillet and is a great make-ahead dish for a party.

• 1 teaspoon olive oil
• 1/2 cup chopped onions
• 3-5 cloves garlic, minced
• 1-2 (16 oz) cans black beans, drained
• 1/4 cup chopped cilantro
• 1 teaspoon cumin
• 1/2 teaspoon salt
• 1/2 teaspoon chili powder (optional)
• 1/2 teaspoon coriander (optional)
• A pinch of cayenne pepper (optional)
• 1 cup shredded Mexican cheese (cheddar, pepper jack, or Monterey jack)
• Freshly chopped cilantro, diced red onion, and/or sliced jalapenos for garnish (optional)

Instructions

• Preheat your oven to 375 degrees Fahrenheit. Spray a cast-iron skillet with cooking spray and set it aside.
• Heat the skillet over medium heat and add a drizzle of olive oil.
• Add the onions and garlic to the skillet and cook for 3-4 minutes, until the onions begin to soften.
• (Optional) Add the garlic and cook for an additional minute, stirring frequently to avoid burning.
• Add the undrained black beans, cilantro, cumin, salt, and any optional spices. Stir well.
• Reduce the heat to medium-low and let the mixture simmer for 15-20 minutes, stirring occasionally.
• (Optional) Using a fork, mash some of the beans to create a thicker consistency.
• Taste the mixture and adjust the seasonings to your preference.
• Sprinkle the Mexican cheese over the bean mixture and bake in the oven for 20-30 minutes, or until the cheese is melted and bubbly.
• Garnish with freshly chopped cilantro, diced red onion, and/or sliced jalapenos if desired.
• Serve warm with tortilla chips or as a side dish.

Tips and Variations

• For a spicier dish, add a pinch of cayenne pepper or chili powder to the bean mixture.
• If you prefer a thicker consistency, mash some of the black beans before adding the cheese and baking.
• You can make this dish ahead of time and store it in the refrigerator for up to 5 days. Reheat in the oven or microwave before serving.
• For a vegetarian option, replace the chicken broth with vegetable broth.
• If you don't have a cast-iron skillet, you can use any oven-safe pan or transfer the mixture to a baking dish before baking.

Black beans and cheese in a bake

Ingredients

• 2 x 14-ounce cans of black beans, drained and rinsed
• 3 tablespoons of extra-virgin olive oil
• 5 garlic cloves, peeled and sliced
• 1.5 teaspoons of smoked paprika
• 1/4 teaspoon of red pepper flakes
• 1 teaspoon of ground cumin
• Kosher salt and black pepper
• 1.5 cups of grated Cheddar or Manchego cheese (from a 6-ounce block)

Method

Preheat your oven to 475 degrees Fahrenheit. In a 10-inch ovenproof skillet, heat the olive oil over medium-high heat. Fry the garlic until lightly golden, which should take about 1 minute. Next, stir in the tomato paste, paprika, red pepper flakes, and cumin. Be careful of splattering, and fry for 30 seconds, reducing the heat as needed to prevent the garlic from burning.

Add the black beans, water, and generous pinches of salt and pepper. Stir to combine. Sprinkle the cheese evenly over the top, then bake until the cheese has melted, which should take 5 to 10 minutes. If the top isn't as browned as you'd like, run the skillet under the broiler for 1 or 2 minutes. Serve immediately.

Tips and Serving Suggestions

For a spicier dish, add a pinch of cayenne with the paprika, or douse the final skillet with hot sauce. This bake goes well with tortillas, tortilla chips, rice, a baked potato, or fried eggs.

Black beans and cheese in a burrito

A burrito is a delicious Mexican dish that can be made in a variety of ways, and one popular option is to include black beans and cheese. This combination provides a good balance of protein, fibre, and flavour. Here is a guide on how to make black beans and cheese in a burrito, including some tips on ingredient choices and preparation methods.

Ingredients

For the black beans:

• Canned or dried black beans
• Olive oil
• Onion
• Garlic
• Spices (such as cumin, coriander, chilli powder, cayenne pepper, and oregano)
• Chicken broth or water
• Salt
• Optional: cilantro, queso fresco or cotija cheese for topping

For the burrito:

• Flour tortillas
• Cheese (Colby Jack, Pepper Jack, or Mexican blend)
• Optional: avocado, lettuce, tomatoes, salsa, cilantro

Preparing the Black Beans

If using dried black beans, they will need to be soaked in water overnight before cooking. Canned black beans are a convenient alternative and can be used directly. Heat olive oil in a saucepan over medium heat, and cook the onion until softened. Add the garlic and spices, stirring to combine. For a more authentic flavour, you can include diced jalapeno or green chilies. Next, add the black beans and chicken broth or water, bringing the mixture to a simmer. Reduce the heat, cover, and cook for about 30 minutes, stirring occasionally. If using canned beans, they should be undrained and unrinsed to retain their flavour and texture.

Assembling the Burrito

Preheat the oven to a moderate temperature, around 450 degrees Fahrenheit. Place a flour tortilla on a flat surface and spoon the prepared black beans onto it, spreading them evenly. Sprinkle the beans with shredded cheese, and add any desired toppings such as avocado slices, lettuce, or diced tomatoes. Carefully roll the tortilla into a tight cylinder, ensuring the filling doesn't spill out the ends. Place the assembled burrito in a baking dish and bake for about 5 minutes, or until the cheese is melted and the tortilla is slightly toasted.

Tips and Variations

When choosing cheese, Colby Jack or Pepper Jack provide a nice balance of flavour and melt well. For a more authentic Mexican flavour, you can use a blend of cheddar, pepper jack, Monterrey jack, or asadero. If you prefer a spicier dish, include some diced jalapenos or green chilies with the black beans. You can also serve the burrito with salsa or guacamole on the side for an extra kick. For vegetarians, omit the chicken broth and use vegetable broth or water instead.

Black beans and cheese in a quesadilla

Ingredients

• 1 can black beans
• 1 cup frozen corn
• 1/2 cup red onion
• 1 clove garlic
• 1/4 bunch fresh cilantro
• 2 cups shredded cheese (cheddar, Monterey Jack, or Colby jack)
• 10 flour tortillas (7-inch diameter)
• 1/2 teaspoon cumin
• 1/2 teaspoon butter

Optional Ingredients

• Sour cream
• Salsa
• Cumin lime coleslaw
• Warm corn and avocado salad
• Charred corn and zucchini salad
• Taco seasoning
• Cilantro

Method

First, drain the black beans and add them to a bowl along with the frozen corn. Finely dice the onion, mince the garlic, and roughly chop the cilantro. Add these to the bowl, along with the shredded cheese and taco seasoning. Stir until everything is evenly combined and coated in seasoning.

Place a half cup of the filling on one side of each tortilla and fold over. Cook the quesadillas in a skillet over medium heat on each side until brown and crispy, and the cheese has melted. Slice into triangles, then serve.

Tips

These quesadillas are perfect for freezing and will last two to three months in the freezer. Just fill and fold your quesadillas, but before you cook them, stack them with parchment paper in between each quesadilla. Place the stacked quesadillas in a freezer bag and pop them into the freezer.

To reheat, either microwave from frozen for 30-60 seconds, or until the inside is thawed, then finish in a skillet to crisp up the outside and melt the cheese. Alternatively, cook in a skillet on low heat to ensure the filling has time to thaw and melt before the outside burns.

Frequently asked questions