Mexican Baked Beans
Packed with bold flavors and hearty ingredients, this Mexican Baked Beans recipe is a tantalizing twist on a classic comfort food. Featuring a medley of pinto and black beans, spicy chorizo sausage, and a smoky blend of cumin, chili powder, and paprika, this dish is bursting with Tex-Mex flair. Diced tomatoes with green chiles and a touch of jalapeño bring just the right amount of heat, while a generous layer of melted cheddar cheese takes it to the next level of indulgence. Perfect as a main course or a crowd-pleasing side dish, this easy oven-baked recipe is ready in under an hour, making it a must-try for busy weeknights or festive gatherings. Garnish with fresh cilantro for a vibrant finish and serve with your favorite tortilla chips or a warm slice of cornbread for a truly satisfying meal.
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Recipe Information
Ingredients
- 2 cups canned pinto beans
- 2 cups canned black beans
- 8 ounces chorizo sausage
- 1 medium onion, finely chopped
- 3 cloves garlic cloves, minced
- 14.5 ounces diced tomatoes with green chiles
- 2 tablespoons tomato paste
- 1 medium jalapeño, finely diced
- 1 teaspoon ground cumin
- 1 teaspoon ground chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped
- 1 cup shredded cheddar cheese
- 1 tablespoon olive oil
Instructions
Preheat the oven to 375°F (190°C).
Heat the olive oil in a large skillet over medium heat. Add the chorizo and cook until browned and fully cooked, about 6-8 minutes. Remove the chorizo and set aside, leaving the rendered fat in the skillet.
Add the chopped onion and jalapeño to the skillet and sauté for 4-5 minutes, or until softened.
Stir in the minced garlic, ground cumin, chili powder, smoked paprika, salt, and black pepper. Cook for 1 minute until fragrant.
Add the diced tomatoes with green chiles and tomato paste to the skillet. Stir to combine and cook for 3 minutes.
In a large mixing bowl, combine the pinto beans, black beans, cooked chorizo, and the tomato mixture from the skillet. Mix well.
Transfer the bean mixture to a greased 9x13-inch baking dish, spreading it evenly.
Sprinkle the shredded cheddar cheese over the top.
Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbling.
Remove from the oven, let cool slightly, and garnish with the chopped fresh cilantro before serving.
Nutrition Facts
Calories |
2712 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.4 g | 195% | |
| Saturated Fat | 67.9 g | 340% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 323 mg | 108% | |
| Sodium | 10851 mg | 472% | |
| Total Carbohydrate | 198.7 g | 72% | |
| Dietary Fiber | 67.7 g | 242% | |
| Total Sugars | 23.0 g | ||
| Protein | 146.6 g | 293% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1323 mg | 102% | |
| Iron | 27.7 mg | 154% | |
| Potassium | 4492 mg | 96% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
