Some nights call for a hot skillet and dinner without a pile of dishes. Black beans simmered with salsa make a satisfying base, and a layer of cheddar turns the whole pan into a scoopable, cheesy meal.
Three main ingredients
For two to three servings, use one 15-ounce can of black beans, drained and rinsed, 1 cup of salsa, and ½ cup shredded cheddar. Warm flour or corn tortillas for serving, if you have them. Since salsa varies in salt and heat, taste it before adding any extra seasoning.
Simmer until saucy
Stir the beans and salsa together in a skillet over medium heat. Once the mixture starts to bubble, lower the heat and simmer for 5 to 7 minutes, stirring now and then so the beans warm through without sticking. If the pan looks dry, add a splash of water.
Melt the cheese on top
Spread the beans into an even layer and scatter the cheddar over them. Cover the skillet for 1 to 2 minutes, just until the cheese melts, then take it off the heat. Serve with warm tortillas for scooping, and bring the pan to the table while the cheese is still soft.