Black Bean and Corn Taco Skillet

Black Bean and Corn Taco Skillet Recipe

Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 1 red bell pepper, diced
• 2 garlic cloves, minced
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 2 (15-ounce) cans black beans, rinsed and drained
• 1 1/2 cups frozen corn, thawed, or drained canned corn
• 1 (14.5-ounce) can diced tomatoes, well drained
• 1/2 cup chunky salsa
• 1 cup shredded Mexican-blend or cheddar cheese
• 1 lime, cut into wedges
• Chopped cilantro and warm tortillas or cooked rice, for serving (optional)

Directions

1. 1. Heat the oil in a large skillet over medium heat. Add the onion and bell pepper and cook for 5 to 6 minutes, until softened.
2. 2. Stir in the garlic, chili powder, cumin, and smoked paprika. Cook for 30 seconds, just until fragrant.
3. 3. Add the black beans, corn, diced tomatoes, and salsa. Simmer uncovered for 7 to 9 minutes, stirring occasionally, until hot and slightly thickened.
4. 4. Sprinkle the cheese evenly over the skillet. Cover for 2 to 3 minutes, until melted.
5. 5. Squeeze lime over the top. Add cilantro if desired and serve in tortillas, over rice, or straight from bowls.

Helpful Tips

• Drain the tomatoes well so the skillet stays scoopable rather than soupy.
• For more heat, add a minced jalapeño with the bell pepper or use hot salsa.
• Store-brand beans, corn, tomatoes, and tortillas make this an especially economical family meal.

Storage and Reheating

Refrigerate cooled leftovers in a sealed container for up to 4 days, or freeze for up to 2 months. Reheat until steaming throughout.

Food Safety

Refrigerate leftovers within 2 hours. If serving with cooked rice, cool and refrigerate the rice promptly in a shallow container.

Estimated Nutrition

Per serving: 330 calories, 17 g protein, 49 g carbohydrate, 9 g fat, 12 g fiber, 680 mg sodium. Nutrition is an estimate and varies by brands and portions.