Description
A colorful and economical weeknight dinner packed with fiber and plant protein, featuring black beans, corn, and spices.
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 (or 1 15-ounce can, drained)
- 1 (10-ounce) can Diced Tomatoes with Green Chilies, undrained
- 1 cup Salsa (your favorite kind)
- 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 (Cheddar, Monterey Jack, or a Mexican blend)
- Optional Garnishes: Fresh cilantro, sliced green onions, avocado, sour cream, or a squeeze of lime juice
Instructions
- Heat the Skillet and Sauté Aromatics: Place a large skillet over medium-high heat and add olive oil. Once shimmering, add the diced onion and red bell pepper. Cook for 5-7 minutes.
- Bloom the Spices and Garlic: Add minced garlic, chili powder, smoked paprika, cumin, and oregano. Stir constantly for 60 seconds.
- Combine the Core Ingredients: Pour in the black beans, frozen corn, diced tomatoes, and salsa. Stir until well combined.
- Simmer to Meld Flavors: Bring to a gentle simmer, cover, and cook for 10 minutes.
- Final Seasoning and Cheese: Uncover and season with salt and black pepper. Sprinkle shredded cheese over the top.
- Melt and Serve: Turn off the heat. Cover for 2-3 minutes to melt cheese or broil for a bubbly top.
Notes
Serve with warm cooked rice, in tortillas, or as a grain bowl. Store leftovers in an airtight container for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 340
- Sugar: 5g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 20mg