Cheesy Black Beans Chops Recipes

Steps:

• Heat the oven to 475 degrees. In a 10-inch ovenproof skillet, heat the olive oil over medium-high. Fry the garlic until lightly golden, about 1 minute. 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 beans, water and generous pinches of salt and pepper, and stir to combine. Sprinkle the cheese evenly over the top then bake until the cheese has melted, 5 to 10 minutes. If the top is not as browned as you'd like, run the skillet under the broiler for 1 or 2 minutes. Serve immediately.

Steps:

• Heat oil in large skillet on medium-high heat. Add chiles; cook 1 min. or until toasted. Remove from skillet. Add chops to skillet; cook 3 min. or until browned on both sides, turning after 1-1/2 min. Remove from heat.
• Blend chiles, tomatoes and onions in blender until smooth; spoon over chops. Drain 1 can beans; add to skillet with remaining can of undrained beans. Cover; cook on medium heat 15 min. or until chops are done (160ºF). Top with mozzarella; cook, covered, 5 min. or until melted. Sprinkle with cilantro.
• Add Singles to rice; stir until melted. Serve with chops and beans.

Steps:

• In a medium skillet, heat oil over medium heat. Add onion, garlic and jalapeno peppers; saute until onions are soft, about 3 minutes.
• Add beans and smush with the back of a spoon or potato masher until softened and heated through, another 2-3 minutes.
• Remove from heat; stir in shredded mozzarella or Oaxaca cheese, sour cream, cumin and cayenne pepper, stirring until cheese is melted.
• Season with salt and pepper to taste.
• Transfer to a serving dish and sprinkle Cotija or feta on top. Serve warm or at room temperature with chips and/or vegetables.
• Leftover dip can be refrigerated and reheated in a microwave.