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Creamy Mexican Black Beans With Italian Sausage

Creamy Mexican Black Beans with Italian Sausage is a quick and cozy dinner made in one skillet. Spicy sausage, tender black beans, sweet corn, and warm spices come together in a rich, creamy sauce. Perfect for busy nights and burrito bowls.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course, Side Dish
Cuisine: Mexican, Tex Mex
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb Italian sausage spicy or mild
  • 2 15 oz cans black beans drained and rinsed
  • 1 cup corn fresh, frozen, or canned
  • 1 small onion chopped
  • 2 cloves garlic minced
  • 1 cup chicken broth
  • 4 oz cream cheese or 1/4 cup heavy cream
Seasonings
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1/2 tsp salt or to taste
  • 1/4 tsp black pepper or to taste

Equipment

  • Large Skillet
  • Wooden Spoon

Method
 

  1. Heat a large skillet over medium heat. Add the Italian sausage and cook, breaking it apart with a spoon, until browned and cooked through, about 6 to 8 minutes.
  2. Add the chopped onion and cook for 3 to 4 minutes until softened. Stir in the minced garlic and cook for 30 seconds until fragrant.
  3. Add the drained and rinsed black beans and corn to the skillet. Stir to combine.
  4. Sprinkle in the chili powder, cumin, salt, and black pepper. Stir well so the beans absorb the seasoning.
  5. Pour in the chicken broth and bring to a gentle simmer. Let cook for 8 to 10 minutes to allow the flavors to blend.
  6. Reduce the heat to low and stir in the cream cheese or heavy cream. Mix until smooth and creamy. Simmer a few more minutes if you prefer a thicker texture.
  7. Taste and adjust seasoning as needed. Serve warm over rice, in burrito bowls, tacos, or as a hearty side dish.

Notes

Add a squeeze of lime juice and fresh chopped cilantro for extra brightness. For a smoky flavor, stir in a small spoon of chipotle in adobo. Leftovers keep well in the refrigerator for up to 4 days and freeze for up to 2 months.