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Cheesy Black Beans and Chops

Makes 6 servings.

What You Need

1 Tbsp. oil
3 large guajillo chiles, stemmed, seeded
1 can (14.5 oz) diced tomatoes, drained
1 cup chopped onions
6 bone-in pork chops (2 lb.), 3/4 inch thick
2 cans (15 oz. each) black beans, undrained
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
2 Tbsp. cilantro
1 KRAFT Singles
3 cups hot cooked long-grain white rice


Serving Size 1 serving
Amount per Serving
Calories 510.00kcal 510.00kcal
Fat Cal 0
Total Fat 15.00g
Saturated Fat 6.00g
Trans Fat 0.00g
Cholesterol 80.00mg
Sodium 650.00mg
Total Carbohydrates 55.00g
Dietary Fibers 10g
Sugars 6.00g
Protein 38.00g
Vitamin A 130% • Vitamin C 6% • Calcium 20% • Iron 50%
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Cheesy Black Beans & Chops

Make It

Heat oil in large skillet on medium-high heat. Add chiles; cook 1 min. or until toasted. Remove from skillet. Add chops to skillet; cook 3 min. or until browned on both sides, turning after 1-1/2 min. Remove from heat.
Blend chiles, tomatoes and onions in blender until smooth; spoon over chops. Drain 1 can beans; add to skillet with remaining can of undrained beans. Cover; cook on medium heat 15 min. or until chops are done (160ºF). Top with mozzarella; cook, covered, 5 min. or until melted. Sprinkle with cilantro.
Add Singles to rice; stir until melted. Serve with chops and beans.
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