Fiesta Bean Skillet
Whip up this Fiesta Bean Skillet for a super easy weeknight dinner. It's loaded with beans and peppers, cooks up fast, and is a surefire hit with everyone.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion
- 2 cloves garlic
- 1 red bell pepper
- 1 yellow bell pepper
- 1 green bell pepper
- 2 cups cooked black beans
- 1.5 cups frozen corn kernels
- 1 cup vegetable broth
- 1 teaspoon ground cumin
- 0.75 teaspoon chili powder
- 0.25 teaspoon smoked paprika
- 0.25 teaspoon salt
- 0.125 teaspoon black pepper
- 0.25 cup fresh cilantro leaves
- 0.5 medium lime
Instructions
- Dice 1 medium onion into small pieces. Mince 2 cloves garlic. Wash and core 1 red bell pepper, 1 yellow bell pepper, and 1 green bell pepper, then cut them into 0.5-inch pieces.
- Heat 2 tablespoons olive oil in a large skillet or pan over medium heat.
- Add the diced 1 medium onion to the skillet and cook for 5 minutes, stirring occasionally, until it becomes soft and translucent.
- Add the minced 2 cloves garlic and the 0.5-inch pieces of 1 red bell pepper, 1 yellow bell pepper, and 1 green bell pepper to the skillet. Cook for another 7-8 minutes, stirring frequently, until the peppers are tender-crisp.
- Stir in 2 cups cooked black beans, 1.5 cups frozen corn kernels, 1 cup vegetable broth, 1 teaspoon ground cumin, 0.75 teaspoon chili powder, 0.25 teaspoon smoked paprika, 0.25 teaspoon salt, and 0.125 teaspoon black pepper. Mix everything well.
- Bring the mixture to a simmer, then reduce the heat to low, cover the skillet, and cook for 10-12 minutes, allowing the flavors to meld and the sauce to thicken slightly.
- Once cooked, remove the skillet from heat. Chop 0.25 cup fresh cilantro leaves. Cut 0.5 medium lime into wedges. Stir in most of the chopped fresh cilantro leaves into the skillet.
- Divide the Fiesta Bean Skillet among 4 serving bowls. Garnish each serving with the remaining fresh cilantro leaves and a lime wedge. Serve warm.