Description
A vibrant and hearty skillet dish that combines black beans, corn, and vegetables, perfect for quick weeknight dinners.
Ingredients
Scale
- 1 tablespoon Olive Oil
- 1 medium Yellow Onion, diced
- 1 Red Bell Pepper, diced
- 3 cloves Garlic, minced
- 2 (15-ounce) cans Black Beans, rinsed and drained
- 1 ½ cups Frozen Corn
- 1 (10-ounce) can Diced Tomatoes with Green Chilies, undrained
- 1 cup Salsa
- 1 ½ teaspoons Chili Powder
- 1 teaspoon Smoked Paprika
- 1 teaspoon Cumin
- ½ teaspoon Dried Oregano
- Salt and Black Pepper, to taste
- 1 cup Shredded Cheese
- Optional Garnishes: Fresh cilantro, sliced green onions, avocado, sour cream, or lime juice
Instructions
- Heat the Skillet and Sauté Aromatics: Place a large skillet over medium-high heat. Add the olive oil. Once the oil is shimmering, add the diced onion and bell pepper. Cook for about 5-7 minutes until softened.
- Bloom the Spices and Garlic: Add the minced garlic, chili powder, smoked paprika, cumin, and oregano. Stir for 60 seconds until fragrant.
- Combine the Core Ingredients: Pour in the black beans, corn, tomatoes with green chilies, and salsa. Stir everything together until combined.
- Simmer to Meld Flavors: Bring to a gentle simmer, cover, and cook for 10 minutes.
- Final Seasoning and Cheese: Uncover, season to taste, and sprinkle cheese over the top.
- Melt and Serve: Turn off the heat and let the cheese melt or place under the broiler for 1-2 minutes.
Notes
Adjust spice levels with different salsas or fresh jalapeños. Rinse beans to reduce sodium.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 30mg