Preheat oven to 425F.
Heat a large nonstick skillet over medium-high heat. Add oil and
chorizo to the pan, sauteing for 2 minutes. Remove chorizo and set
aside.
Coat pan with cooking spray. Add onion and jalapeno, sauteing for
4 minutes and stirring occasionally. Add salt, cumin, red pepper,
and garlic. Saute for 1 minute, stirring constantly. Stir in broth and
black beans. Bring mixture to a boil and cook for 5 minutes. Mash
beans to desired consistency.
Spoon mixture into an 8-inch square baking dish coated with
cooking spray. Top with chorizo, tomato, and cheese. Bake at 425F
for 30 minutes or until lightly browned. Top with green onions and
serve with tortilla chips.
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