Description
1 tablespoon olive oil
1/2 onion, diced
2 cloves garlic, minced
1 jalapeño, finely chopped (remove seeds for less heat)
1 teaspoon cumin
1/2 teaspoon smoked paprika
1/4 teaspoon chili powder
1 (15 oz) can black beans, drained and rinsed
1/2 cup salsa (your choice of heat level)
1/2 cup corn kernels (fresh, frozen, or canned)
Salt and black pepper to taste
1 cup shredded cheddar cheese
1/4 cup crumbled queso fresco (optional)
1 tablespoon chopped fresh cilantro (for garnish)
1/2 avocado, sliced (for topping, optional)
Directions:
Heat olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 3 minutes.
Stir in the garlic and jalapeño, cooking for another minute until fragrant.
Add cumin, smoked paprika, and chili powder, stirring to coat the onions and jalapeño.
Pour in the black beans, salsa, and corn, stirring well. Let simmer for 5 minutes until heated through.
Season with salt and black pepper to taste.
Reduce heat to low and sprinkle shredded cheddar cheese evenly over the mixture. Cover the skillet with a lid and let the cheese melt, about 2-3 minutes.
Remove from heat and top with crumbled queso fresco, fresh cilantro, and sliced avocado if using.
Serve immediately with tortilla chips, warm tortillas, or over rice.
Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes | Kcal: 320 per serving | Servings: 4
