Ingredients:

  • 1 lb lean ground breakfast sausage
  • 0.5 yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 jalapeño, seeded and minced
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 2 cups whole milk
  • 8 oz sharp white cheddar cheese, freshly grated
  • 8 oz pepper jack cheese, freshly grated
  • 10 oz canned diced tomatoes and green chiles, drained
  • 15 oz canned black beans, rinsed and drained
  • 1 cup frozen corn kernels
  • 0.25 cup fresh cilantro, chopped

Instructions:

  1. Place the 1 lb breakfast sausage in a large skillet over medium-high heat. Break it apart until it is deeply browned and crispy (reaching an internal temperature of 165°F/74°C).
  2. Add the 0.5 diced onion and 1 minced jalapeño to the skillet with the sausage fat. Cook for 4 minutes until the onions are translucent and fragrant.
  3. Stir in the 3 minced garlic cloves and cook for 1 minute until fragrant.
  4. Push the meat and aromatics to the edges of the skillet. Melt 3 tbsp butter in the center, then whisk in 3 tbsp flour. Cook the roux for 2 minutes to remove the raw flour taste.
  5. Slowly pour in 2 cups whole milk into the center, whisking constantly. Simmer for 3-5 minutes until the sauce thickens and coats the back of a spoon.
  6. Reduce heat to low. Stir in the freshly grated cheddar and pepper jack cheeses in small handfuls until completely silky and melted.
  7. Gently fold in the 10 oz drained tomatoes, 15 oz black beans, and 1 cup corn. Heat for 2 minutes until vegetables are warmed through.
  8. Turn off the heat, stir in 0.25 cup fresh cilantro, and serve immediately while bubbling.