Fiesta Skillet Beans
This fiesta skillet beans recipe is a flavorful and satisfying meal, perfect for a weeknight dinner or a casual get-together with friends. It comes together quickly with pantry staples.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 0.5 teaspoon cumin powder
- 0.25 teaspoon smoked paprika
- 0.25 teaspoon chili powder
- 0.25 teaspoon dried oregano
- 1 can (425 grams) black beans, rinsed and drained
- 1 can (425 grams) diced tomatoes, undrained
- 0.25 cup vegetable broth
- 1 tablespoon fresh lime juice
- 0.5 cup shredded Monterey Jack cheese
- 0.25 cup fresh cilantro, chopped
- 4 lime wedges, for serving
Instructions
- Heat 2 tablespoons olive oil in a large skillet over medium heat.
- Add 1 medium finely chopped onion and cook for 5 minutes, stirring occasionally, until it softens.
- Add 2 finely chopped cloves garlic, 1 diced red bell pepper, and 1 diced green bell pepper. Continue to cook for another 5-7 minutes, until the bell peppers are tender-crisp.
- Stir in 0.5 teaspoon cumin powder, 0.25 teaspoon smoked paprika, 0.25 teaspoon chili powder, and 0.25 teaspoon dried oregano. Cook for 1 minute, stirring constantly, until fragrant.
- Add 1 can (425 grams) rinsed and drained black beans, 1 can (425 grams) undrained diced tomatoes, and 0.25 cup vegetable broth to the skillet. Bring the mixture to a simmer.
- Reduce the heat to low, cover the skillet, and let it simmer for 10 minutes to allow the flavors to meld. Stir occasionally.
- Remove the skillet from the heat. Stir in 1 tablespoon fresh lime juice. Sprinkle 0.5 cup shredded Monterey Jack cheese evenly over the top.
- Cover the skillet again for 2-3 minutes, or until the cheese is melted and bubbly.
- Garnish with 0.25 cup fresh chopped cilantro and serve immediately with 4 lime wedges on the side for squeezing.