Equal Parts

We continue to stock our freezer with all manner of prepackaged frozen foods that seem on the healthier end of the scale — a variety of tots, cauliflower pizzas, Trader Joe’s mahi mahi burgers, anything from Dr. Praeger’s. Though we’re certainly capable of organizing a meal two months into parenthood, I like the security of easy backstock for the days when the baby naps no longer than 30 minutes at a time. What could be an easier recipe for tired parents than a) turn on oven, b) spread tots on sheet pan, c) bake until heated through and lightly brown. It’s great.

But! There’s a better option!

Ali Slagle’s Cheesy Black Bean Bake, which I learned about from Luisa Weiss last winter, takes all of 10 minutes from start to finish, and is disproportionally tasty. Essentially just canned black beans mixed with spices and topped with cheese, it turns our kitchen into the best Tex-Mex restaurant around. We tend to serve it with microwaved rice, a sliced avocado, and the leftover roasted sweet potatoes that are almost always in our fridge. Someday I’d love to try it as a dip with tortilla chips and a margarita.

CHEESY BLACK BEAN BAKE, inspired by Ali Slagle*

You’ll need:
2 tbsp olive oil
1 shallot, chopped
4 tbsp tomato paste
1/2 tsp pimentón (Spanish smoked paprika)
1/2 tsp garlic powder
2 cans black beans, rinsed and drained
1/2 cup hot water
1/2 cup to 1 cup grated cheddar cheese
Salt and Pepper

Note: This recipe moves fast! Have everything ready before starting, otherwise it is stressful, and 10-minute recipes should not be stressful.

Heat oven to 450.

In a large, oven-safe skillet, heat olive oil over medium-high. Add the shallot and cook until soft, about 2-3 minutes. Reduce heat to medium and add the tomato paste, pimentón, and garlic powder (be careful of splattering), and stir to evenly combine with the shallot. Add the black beans, water, and generous pinches of salt and pepper, and stir to combine. Sprinkle the cheese evenly over the top. Place the skillet in the oven and bake until the cheese has melted and is lightly browned, about 5 minutes.

*I changed quite a bit of her recipe (shallot instead of garlic, different spices), but the concept is the same.