Red Meat Allergy Friendly Classic Black Bean Skillet Dinner
Total time35 min
Prep time10 min
Cook time25 min
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Learn more →Ingredients
4 servings
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp chili powder
- ¼ tsp cayenne pepper (optional)
- 1 can (14.5 oz) diced tomatoes, with juices
- 2 cans (15 oz each) black beans, drained and rinsed
- 1 cup frozen or fresh corn kernels
- ½ cup low-sodium chicken broth or vegetable broth
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper
- 1 tbsp fresh lime juice
For serving
- 3 cups cooked white or brown rice, for serving
- ¼ cup fresh cilantro, roughly chopped (optional)
- ½ cup sour cream, for serving (optional)
- 1 medium avocado, sliced, for serving (optional)
- ½ cup shredded cheddar cheese, for serving (optional)
Instructions
- 1
Heat 2 tbsp olive oil in a 12-inch skillet over medium heat until shimmering. Add the diced onion and red bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 6–7 minutes.
- 2
Add the minced garlic, cumin, smoked paprika, chili powder, and cayenne (if using) and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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