Cheesy Spicy Black Bean Skillet
This quick and easy Cheesy Spicy Black Bean Skillet is like a vegetarian meatless chili with a Mexican-inspired twist - perfect for a weeknight dinner!
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 5 garlic cloves, minced
- ¼ cup tomato paste
- 1 ½ teaspoons smoked paprika
- 1 teaspoon ground cumin
- ¼ teaspoon crushed red pepper flakes
- 2 (15 oz) cans black beans, drained and rinsed
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 8 oz red enchilada sauce, (I use and recommend Frontera Red Chile Enchilada Sauce which comes in packets near the other Mexican ingredients at my local grocery stores)
- 3 oz 50% reduced fat sharp cheddar cheese, (I use Cabot)
- 4 lime wedges
Instructions
- Pre-heat the oven to 450 degrees.
- In a large oven-safe skillet, drizzle the olive oil and bring over medium heat. Add the onions and cook for 2-3 minutes, stirring occasionally, until softened. Add the minced garlic and stir. Continue cooking for another minute.
- Add the tomato paste, smoked paprika, cumin, and red pepper flakes and stir together for 30 seconds. Add the beans, salt, pepper, and enchilada sauce and stir to combine. Sprinkle the cheese across the top and transfer to the heated oven.
- Bake for 5-10 minutes until the cheese is melted and the cheese is a bit golden. Serve with lime wedges to squeeze over top.
Notes
To view your current WW Points for this recipe and track it in the WW app or site, click here!
WW Points per (1 scant cup) serving: 5 (Points calculated using the recipe builder on weightwatchers.com)
Nutrition Information per (1 scant cup) serving:
355 calories, 45 g carbs, 6 g sugars, 12 g fat, 3 g saturated fat, 20 g protein, 15 g fiber, 1261 mg sodium (from myfitnesspal.com)
Weight Watchers PointsPlus:
9 per (1 scant cup) serving (PP calculated using the recipe builder on weightwatchers.com) adapted from The NY Times
9 per (1 scant cup) serving (PP calculated using the recipe builder on weightwatchers.com) adapted from The NY Times