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12-Minute Broiled Black Bean & Blistered Tomato Cazuela (The WFH Lunch Scoop)

12-Minute Broiled Black Bean & Blistered Tomato Cazuela (The WFH Lunch Scoop)

It is 12:45 PM, you have exactly fifteen minutes before your next meeting, and the sad desk-salad is not going to cut it. We are doing a quick-broil cazuela. By blistering tomatoes and scallions under the broiler, we build a smoky, deep base in minutes. We blend half of that jammy veg with canned black beans, top it with cheese, and broil it into a molten, scoopable dream. Real flavor, real life, no sad lunches.

María “Mari” Santiago
María “Mari” Santiago
Prep: 5 minutes
Cook: 8 minutes
2
easy
lunchsnack
wfh-lunchvegetarian-comfortone-panquick-broil+1

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Timeline

13 minutes
0m5m10m13m
Prep Veg for Broiler
2m
Broil Tomatoes & Scallions
4m
Separate Veg for Blend
Blend Bean Puree
Assemble Cazuela
Broil Until Bubbly
3m
Garnish and Serve

Ingredients

  • 1 pint cherry tomatoes(Any small tomato works, even the ones getting wrinkly on your counter)
  • 4 whole scallions(Roots trimmed, roughly chopped into 2-inch pieces)
  • 2 whole garlic cloves(Peeled and smashed)
  • 1 tbsp olive oil(For tossing the vegetables)
  • 1/2 tsp kosher salt(Plus more to taste)
  • 1 (15-oz) can black beans(Do not drain! We need the starchy liquid)
  • 1 whole canned chipotle pepper in adobo(Bodega Mode: If you hate heat, swap for a pinch of smoked paprika)
  • 1 tbsp adobo sauce(From the chipotle can)
  • 1/2 cup shredded Oaxaca cheese(Or low-moisture mozzarella or even string cheese pulled apart)
  • 1/2 whole lime(For finishing)
  • 1/4 cup crema(Or sour cream thinned with a tiny splash of milk)
  • 1/4 cup fresh cilantro leaves(Roughly chopped)

Instructions

  1. 1

    Turn your oven's broiler to HIGH. In a 10-inch oven-safe skillet, toss 1 pint cherry tomatoes, 4 scallions (cut into 2-inch pieces), and 2 garlic cloves with 1 tbsp olive oil and 1/2 tsp kosher salt.

    2 min

    Tip: Make sure your skillet is truly oven-safe (cast iron or stainless steel without rubber handles). If you line a sheet pan with foil instead, that works too, just scrape it all into a serving bowl later.

  2. 2

    Throw the skillet under the broiler. Let it ride until the tomatoes burst and the scallions get those beautiful charred edges. While they broil, get your blender out.

    4 min

    Tip: Keep the oven door cracked just a little if your broiler tends to go from zero to incinerate. We want a heavy blister, not ash.

  3. 3

    Carefully pull the skillet out (the handle is raging hot, use a thick towel!). Scoop the garlic and about half of the blistered tomatoes and scallions directly into your blender. Leave the rest right there in the skillet.

    1 min

    Tip: Mom math: leaving half the tomatoes in the pan means you get that amazing pop of texture when you eat, without having to dirty a second bowl.

  4. 4

    To the blender, add the entire 1 (15-oz) can black beans (do not drain them—that liquid is our free broth!), 1 canned chipotle pepper in adobo, and 1 tbsp adobo sauce. Blend on high until velvety and smooth.

    1 min

    Tip: Taste it right out of the blender. Canned beans vary wildly in sodium. If it needs a pinch more salt, add it now. You want it aggressively flavorful because the cheese will mellow it out.

  5. 5

    Pour the black bean puree back into the hot skillet. Give it a gentle stir to mix with the reserved blistered tomatoes and scallions. Scatter 1/2 cup shredded Oaxaca cheese evenly over the top.

    1 min

    Tip: If the puree feels too thick (some canned beans are super starchy), stir in two tablespoons of water right into the skillet.

  6. 6

    Pop the skillet back under the broiler. Watch it like a hawk—we want the cheese molten, bubbling, and hitting those crispy brown spots.

    3 min

    Tip: Do not walk away to check emails. Broilers smell fear and will burn your cheese the second you look at your phone.

  7. 7

    Pull it out. Squeeze the juice of 1/2 lime over the whole thing to wake it up. Zig-zag 1/4 cup crema on top, and throw on 1/4 cup fresh cilantro leaves. Serve immediately with warm tortillas or whatever flatbread you have. You are going to scoop it straight from the skillet.

    1 min

    Tip: Acid is the finishing move that saves this from being too heavy. Don't skip the lime!

Chef's Notes

Bodega Mode: If you can't find Oaxaca cheese, grab a string cheese and pull it apart into shreds. It is in the exact same mozzarella family and melts like an absolute dream. We are not suffering for lunch today. Also, if you only have whole wheat bread instead of tortillas, toast it hard and use it to scoop. I promise the bean-and-cheese logic still holds up.

Frequently Asked Questions

How long does 12-Minute Broiled Black Bean & Blistered Tomato Cazuela (The WFH Lunch Scoop) take to make?

12-Minute Broiled Black Bean & Blistered Tomato Cazuela (The WFH Lunch Scoop) takes about 13 minutes total. That includes 5 minutes of prep and 8 minutes of cooking.

How many servings does this recipe make?

This recipe makes 2 servings.

What skill level is needed for 12-Minute Broiled Black Bean & Blistered Tomato Cazuela (The WFH Lunch Scoop)?

This recipe is rated easy — it's beginner-friendly and straightforward.

What ingredients do I need for 12-Minute Broiled Black Bean & Blistered Tomato Cazuela (The WFH Lunch Scoop)?

The main ingredients are: cherry tomatoes, scallions, garlic cloves, olive oil, kosher salt, black beans, canned chipotle pepper in adobo, adobo sauce, shredded Oaxaca cheese, lime, crema, fresh cilantro leaves.

What type of meal is 12-Minute Broiled Black Bean & Blistered Tomato Cazuela (The WFH Lunch Scoop)?

12-Minute Broiled Black Bean & Blistered Tomato Cazuela (The WFH Lunch Scoop) is categorized as: lunch, snack.