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- Preparing Time: 1 hour
- Total Time: -
- Served Person: 12
- 1 tablespoon worcestershire sauce
- 1 tablespoon vegetable oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 teaspoons ground cumin
- cooking spray
- 1/4 cup packed light brown sugar
- 1/2 cup ketchup
- 2 tablespoons chopped cilantro
- 2 tablespoons fresh lime juice
- 1 cup shredded colby-jack cheese
- 1 (12 ounce) package hillshire farm® rope smoked sausage, cut in 1/4" cubes
- 1 1/2 cups chopped yellow onion
- 1 large poblano pepper, chopped
- 2 tablespoons chopped chipotle peppers in adobo sauce
- 4 (15 ounce) cans black beans, drained
- Carbohydrate 35.5
- Cholesterol 28
- Fat 13.4
- Protein 15.2
- Sodium 1187
- Calories 314 calories;
Preheat oven to 350 degrees F. Heat oil in a large skillet over medium-high. Add sausage; cook 2-3 minutes until just starting to brown, stirring occasionally. Add onion and poblano; cook 4-5 minutes, stirring occasionally, until vegetables are softened. Add cumin and cook about 30 seconds, stirring constantly, until fragrant. Remove from heat and stir in ketchup, brown sugar, lime juice, chipotle peppers, Worcestershire, salt, pepper, and beans. Spoon mixture into an 11x7-inch (2-quart) broiler-proof baking dish coated with cooking spray. Cover with foil. Bake until bubbly, 35 to 40 minutes. Preheat broiler to high. Uncover beans and top with cheese. Broil until cheese is melted, 2 to 3 minutes. Sprinkle with cilantro.
