Description
This Crazy Simple Black Bean and Corn Taco Skillet is a vibrant, one-pan dish packed with bold flavors and textures. Combining sautéed onions and bell peppers with spiced black beans, corn, and tomatoes, it’s a quick, hearty meal perfect for weeknights. Finished with melted cheese and topped with fresh cilantro, avocado, and sour cream, it’s a comforting and delicious skillet that brings the best of taco night to your stovetop in just 30 minutes.
Ingredients
Scale
Base Ingredients
- 1 tablespoon olive oil
- 1 medium onion, finely diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
Spices
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
Main Ingredients
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1/2 cup canned diced tomatoes or mild salsa
- Salt and black pepper, to taste
- Juice of 1/2 lime
- 1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
Optional Toppings
- Fresh cilantro
- Avocado slices
- Sour cream or Greek yogurt
- Warm tortillas or tortilla chips
Instructions
- Sauté The Base: Heat the olive oil in a large skillet over medium heat. Add the finely diced onion and diced red bell pepper. Cook them for 4 to 5 minutes until they become softened and lightly golden, creating a flavorful base for the skillet.
- Bloom The Spices: Stir in the minced garlic, chili powder, ground cumin, smoked paprika, and dried oregano into the softened vegetables. Cook for about 30 seconds to release the spices’ aromas and infuse the mixture with bold flavors.
- Build The Skillet: Add the drained and rinsed black beans, drained corn, and canned diced tomatoes or mild salsa to the skillet. Stir well to combine all ingredients. Let everything simmer gently for 5 to 7 minutes until heated through and the mixture turns slightly saucy.
- Finish With Flavor: Season the skillet with salt and freshly ground black pepper to your taste. Then squeeze the juice of half a lime over the mixture and stir to incorporate the bright, fresh lime flavor.
- Add Cheese (Optional): Evenly sprinkle the shredded cheese over the skillet’s surface. Cover the skillet with a lid and cook for 2 to 3 minutes on low heat until the cheese melts and becomes gooey.
- Serve: Remove the skillet from heat. Serve the taco skillet warm, garnished with optional toppings such as fresh cilantro, avocado slices, sour cream or Greek yogurt, and accompanied by warm tortillas or tortilla chips for a complete and satisfying meal.
Notes
- You can substitute the canned diced tomatoes with mild salsa for a slightly different flavor profile.
- For a dairy-free version, skip the cheese or use a plant-based cheese alternative.
- This recipe is easily doubled or halved depending on serving needs without altering cook time significantly.
- If you prefer more heat, add a pinch of cayenne pepper or chopped jalapeños when adding the spices.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely on the stovetop or microwave.
