Mexican-style beans with cilantro and cheese

Total Time
12 min
7 min
5 min
This cheesy bean dish—on the table in less than 20 minutes and using just one pan—is sure to keep your family and friends coming back for more. We opted for red kidney beans in this recipe, but a variety of beans would be tasty: cannellini beans (also known as white kidney beans) or black beans, which are a staple in Mexican cuisine. Increase or decrease the red pepper flakes to suit your preference for heat. Serve these beans alongside grilled or roasted chicken breasts or salmon and a plate of thickly sliced ripe tomatoes and cucumber to make it a full meal.


Canola oil

1½ tsp

Uncooked scallion(s)

4 medium, thinly sliced


1 medium clove(s), minced

Dried ground coriander

1 tsp

Ground cumin

½ tsp

Table salt

¼ tsp

Red pepper flakes

¼ tsp

Canned kidney beans

31 oz, red variety, 2 (15 1/2-ounce) drained and rinsed


½ cup(s), fresh

Reduced-fat shredded Monterey Jack cheese

¼ cup(s)


  1. Heat the oil in a large nonstick skillet over medium heat. Add the scallions and garlic; cook, stirring frequently, until the scallions are softened, about 1 minute. Stir in the coriander, cumin, salt, and red pepper flakes; cook, stirring constantly until fragrant, about 30 seconds. Stir in the beans and cook, stirring occasionally, until heated through, about 3 minutes longer. Stir in the cilantro. Served topped with the Monterey Jack. Yields 3/4 cup per serving.