Prep Time:
30
Cook Time:
15
Total Time:
30
This creamy Black Bean Queso blends cooked High Plains Black Beans with melty pepper jack or cheddar, warm chili spices, and a little jalapeño for a scoopable dip with extra texture and flavor. Serve it warm with tortilla chips, spoon it over nachos, or use it as a cheesy topping for tacos and bowls.
Ingredients:
2½ cups cooked High Plains Black Beans
1 tablespoon butter
1 tablespoon all-purpose flour
1 cup milk
1½ cups shredded pepper jack, cheddar, or Monterey Jack cheese
1 teaspoon ground cumin
½ teaspoon chili powder
1 jalapeño, seeded and finely diced
½ teaspoon salt, plus more to taste
¼ teaspoon black pepper
2–4 tablespoons bean cooking liquid, water, or milk, as needed
Optional toppings: chopped cilantro, sliced green onions, diced tomatoes, or extra jalapeño
Tortilla chips, for serving
How-To:
Add cooked black beans to a bowl and lightly mash about half, leaving the rest whole for texture.
Melt butter in a medium saucepan over medium heat.
Whisk in flour and cook for 1 minute, stirring constantly.
Gradually whisk in milk until smooth.
Cook for 2–3 minutes, until the mixture begins to thicken.
Reduce heat to low and stir in shredded cheese until melted and smooth.
Stir in mashed black beans, cumin, chili powder, jalapeño, salt, and black pepper.
Add bean cooking liquid, water, or milk a tablespoon at a time if the queso is thicker than desired.
Cook for 3–5 minutes, stirring often, until warmed through.
Taste and adjust seasoning.
Top with cilantro, green onions, diced tomatoes, or extra jalapeño if desired.
Serve warm with tortilla chips.
