Skillet Black Bean Queso

Everyone loves this easy cheesy black bean queso! Bold black beans and cheesy pepper jack are a match made in dipping heaven. We love it with crunchy tortilla chips and as a base for the most EPIC quesadilla!

Easy Cheesy Black Bean Queso!

I’m strolling down memory lane with this recipe today! As always, most of my memories revolve around food.

#FOODBLOGGERPROBLEMS

There’s a burrito barn in Wilmington that has the most ridiculous black bean queso ever.

It was getting to the point where I was starting to fantasize about driving two hours just to quell the craving. In traffic. With. A. Toddler.

Once I got a handle on my queso-goggles and came to my senses, I did what any hungry food blogger would do. I made my own. Staying true to my roots, I skipped over the questionably processed cheese product and went straight for the good stuff. There’s almost always a brick of Cabot in my fridge and it beats the pants off of the shelf stable block of… what is that stuff anyways? It scares me. On second thought, I don’t want to know! I’ll stick with pepper jack.

Skillet Black Bean Queso

Skillet Black Bean Queso

This easy cheesy queso is one of the most popular recipes on my blog, and for good reason too! This delish dip is not only easy to make, it’s downright crave-worthy. Drop a skillet of this stuff in front of your friends at a party or potluck and it’s sure to vanish in record time!

Skillet Black Bean Queso

2 votes

Print

black bean queso dip

Prep

Cook

Total

Yield 4 cups

Ingredients

  • 3/4 cup tomatillo salsa verde
  • 15 oz [1 can] vegetarian refried black beans
  • 8 oz cream cheese
  • 1/4 tsp cayenne pepper
  • 1/8 tsp salt
  • 8 oz pepper jack cheese, freshly grated, plus a few extra ounces for topping
  • 1 oz grated mozzarella, for topping
  • 1/4 tsp red pepper flakes for topping [deliciously spicy + optional!]
  • 1/4 tsp dried parsley for topping
  • tortilla chips and veggies for dipping
  • notes notes notes: I beelined for Target's Archer Farms Salsa Verde and Cabot Pepper Jack for this recipe, they're my go to for dips and taco nights! No cast iron skillet? No problem! You can make the dip in your favorite pot or pan and then transfer the mixture to a baking dish for the final step, basically grab any oven-safe dish that doubles as a serving dish and you're good to go!

Instructions

  1. Pre-heat oven to 350 degrees F.
  2. Take out pepper jack cheese and cream cheese ahead of time and allow to soften.
  3. Next combine your beans and green salsa in a well-seasoned cast iron skillet and bring to medium heat on your stove top, stirring frequently.
  4. Add softened cream cheese, salt, and cayenne pepper, and mix thoroughly.
  5. Once the beans are hot and the cream cheese has fully melted, slowly add freshly grated pepper jack cheese, stirring constantly to incorporate.
  6. Top with extra pepper jack, grated mozzarella cheese, parsley and red pepper flakes, and bake at 350 degrees F for 10-15 minutes or until hot and bubbly!
  7. To make the cheese bubbly and golden, switch your oven to broil on high for just a minute or so [keep an eye on it to prevent burning]
  8. Dig in right away and store leftovers for up to 4 days in a covered bowl. May be reheated in the oven or microwave. Enjoy!

Courses dip, appetizer

Cuisine Mexican

Skillet Black Bean Queso

 It tastes great the first day, fabulous the next, and the third day? You’ll have to make more because it’s gone baby gone!

Want to make this in a pressure cooker? Try my Instant Pot Black Bean Dip!

hungry for more?

Like This? You'll Love These:
· · · · · · ·

Leave a Reply

Your email address will not be published. Required fields are marked *

Comments

  • olga

    how would you recommend I prepare this if I want to bring it to a party?

    • Hey Olga! I do this often! I basically just transfer the dip to a baking pan and after baking until bubbly and hot, I cover it with foil and bring it with me in a little insulated bag (it’s kind of like a rectangular lined grocery bag)

      • olga

        if we aren’t going to be eating right away should I just put it back in the oven when I get there? thanks for your help! I’m kind of new to this kind of stuff.

        • Yes absolutely! It heats and reheats like a dream (I’m obsessed with saving some for the next day and spreading it as a base for a bean dip and cheese quesadilla) so you’ll be golden reheating it there when you’re ready to dive in! Happy New Year, Olga! 🙂 xoxo

  • Katie

    So most grocery stores sell salsa verde? Can I use 4 cheese Mexican shredded cheese instead of the Monterey Jack? Thinking about making this for a cookout with my in laws next weekend. Thanks!

    • Hey Katie! All the ones I’ve ever visited (and we move a lot!) carry salsa verde! The bagged blends are great for topping dishes but as far as melting into the queso itself you’re going to get the best results grabbing a brick of Monterey Jack or Pepper Jack cheese (I love Cabot brand and almost everyone sells it!) because a brick cheese won’t have fillers or anti-caking agents/powders on it which will help it melt best because it won’t have a gritty coating. Hope that helps + I’m super excited for y’all to try it! 🙂

  • this was part of a recent post from isthisreallymylife.com listing 20 great queso dips, have been looking for some, found a couple including this one, love it! Had to thank you for this one, love black beans and salsa verde, they usually aren’t paired, at least not to me so love it and thank you!

    • Thank you Sabrina! Salsa verde is soooo underrated where I live (everyone goes for the red stuff!) so I love pairing it with black beans in dips and sauces whenever I can! It’s really good swirled into soups too! 🙂

  • My man and I absolutely love this!!! We just made tonight. It’s addicting

    • So so so happy to hear it Maria, thank you! <3 It's a party staple in this house 🙂

  • What size skillet?!

    • Jenn

      Hey Stefanie! Anywhere from 8-10 inches should be perfect! I don’t want you to have to run out and buy a different size than you already have so if your skillet is smaller you can totally use your favorite baking/casserole dish too! <3

  • Robin

    This looks amazing! What cheese would you recommend if we are looking to tone down the heat? I am afraid pepperjack may be too spicy for me.

    • Jenn

      Hey Robin! Thanks! Colby, Monterrey Jack, and Mozzarella are all super melty and mild in flavor. Gouda would also be sooooo good with this dip! It’s my favorite cheese!

  • Wow… this looks fabulous! I will be adding this to my “trying” list! 🙂

  • beautiful photos!

  • I could totally justify eating this as dinner… there’s beans in there somewhere!

  • Sinful! I don’t even love cheese and I’m drooling over this.

  • Woah, look at that stretchy cheese! Looks delicious 🙂 I’m a huge fan of any sort of dip…

  • Queso may be the one cheese like product I was not a fan of (I know!) but…..you have me changed. This looks incredible.

    PS- Kinda excited to post later today. 😉

  • Oh my goodness!! This looks so amazing 🙂 I need to make this ASAP!!

  • black beans? queso? dip? SOLD SOLD SOLD!

  • MMMM this looks creamy and delicious! Definitely pinning this and adding it to my list of things to make!

  • Oh this looks amazing. It could be dinner right??

  • Mmmm cheese.

    That is all.

  • OH my goodness. This looks amazing!!!!! I absolutely will be making this.

  • Aaah yea this wouldn’t last long in our house!

    • Jenn

      The baby found it too spicy [I may have heavy handed the red pepper flakes after the photo was taken! haha] so I got to eat it alllllll! It went fast =)

  • It IS like a Don Pablo’s prarie fire bean dip!! I must commence with the making and the eating and the stuffing of my face and the wearing of a sombrero like a drunken white spring breaker in cabo and making of the run-on sentences without the use of the punctuation.

    • Jenn

      Yes to all! Ole, mofo!

What’s For Dinner?

Find out with our free weekly recipe newsletter!