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If you're looking for a crowd-pleasing dish that combines comfort and nutrition, look no further than the Cheesy Black Bean & Avocado Queso Skillet. This delightful recipe is not only easy to prepare but also packed with flavors that will tantalize your taste buds. Imagine a warm, bubbling skillet filled with creamy cheese, hearty black beans, and fresh avocado, all begging to be scooped up with tortilla chips or enjoyed as a filling for tacos. Whether you're hosting a game day gathering, a casual get-together with friends, or simply craving a cozy night in, this queso skillet is sure to impress.

Cheesy Black Bean & Avocado Queso Skillet

Discover the ultimate comfort food with this Cheesy Black Bean & Avocado Queso Skillet recipe! Perfect for gatherings or cozy nights in, this dish features a melty blend of cheeses, hearty black beans, and fresh avocado, all served in a warm skillet. Easy to prepare and loaded with nutritious ingredients, it’s a delicious way to satisfy cravings. Enjoy it alongside tortilla chips, tacos, or as a flavorful topping for various dishes. Elevate your meal with this delightful queso!
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Ingredients
  

1 can (15 oz) black beans, rinsed and drained

1 cup corn kernels (fresh, frozen, or canned)

1 medium onion, finely chopped

2 cloves garlic, minced

1 jalapeño, seeds removed and finely chopped (optional, for heat)

1 cup bell peppers, diced (red, yellow, or green)

1 cup cherry tomatoes, halved

8 oz cream cheese, softened

1 cup shredded cheddar cheese

1 cup shredded Monterey Jack cheese

1 avocado, diced

1/2 cup fresh cilantro, chopped (for garnish)

1 teaspoon cumin

1 teaspoon smoked paprika

Salt and pepper to taste

Tortilla chips (for serving)

Instructions
 

Sauté Vegetables: In a large skillet, heat a tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 4-5 minutes. Add the minced garlic and jalapeño, cooking for an additional 1-2 minutes until fragrant.

    Add Remaining Ingredients: Stir in the bell peppers, cooked black beans, and corn. Season with cumin, smoked paprika, salt, and pepper. Cook for another 3-4 minutes, allowing the peppers to soften slightly.

      Melt the Cheeses: Lower the heat and add the softened cream cheese to the skillet, stirring until melted and fully combined with the veggies. Gradually mix in the shredded cheddar and Monterey Jack cheeses until everything is melted and creamy.

        Add Tomatoes & Avocado: Gently fold in the cherry tomatoes and diced avocado, cooking just until the tomatoes are heated through (about 2 minutes).

          Garnish and Serve: Remove the skillet from heat. Garnish with chopped cilantro. Serve warm with tortilla chips for dipping.

            Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 6 servings