Black Bean and Corn Queso Skillet

Ingredients

• 1 can (15 oz) black beans (canned, drained and rinsed)
• 1 cup corn (canned or frozen)
• 1/2 cup cheddar cheese (shredded)
• 2 oz cream cheese(optional)
• 1/4 cup milk (or water)
• 1/4 cup onion (diced)(optional)
• 1 clove garlic (minced)(optional)
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1/4 tsp smoked paprika(optional)
• 1/4 tsp salt(optional)
• 1/8 tsp black pepper(optional)
• 2 servings tortillas or cooked rice (for serving)(optional)

Instructions

1. 1

   Prep (about 8 minutes): Drain and rinse the black beans. Dice the onion (if using) and mince the garlic (if using). Shred the cheddar if needed.

2. 2

   Cook (about 15 minutes): In a skillet over medium heat, warm the milk (and a splash of water if needed). Add onion and cook 2–3 minutes until softened, then stir in garlic for 30 seconds.

3. 3

   Add black beans, corn, chili powder, cumin, and smoked paprika (if using). Simmer 8–10 minutes, stirring occasionally, until the mixture thickens.

4. 4

   Reduce heat to low. Stir in cream cheese (if using) until melted, then add cheddar and stir until smooth and creamy. Season with salt and pepper to taste.

5. 5

   Serve hot with tortillas or rice.