One-Pan Smoky Black Bean and Corn Skillet with Chipotle
A vibrant one-pan dish combining smoky chipotle peppers, sweet corn, and hearty black beans – perfect for a quick, flavorful meal. This Mexican-inspired one-pot recipe (vegetarian), ready in about 25 minutes, pairs black beans, corn kernels, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups cooked (or canned, drained) black beans
- 1 1/2 cups fresh or frozen corn kernels
- 1 medium, diced red bell pepper
- 1 medium, diced yellow onion
- 3, minced garlic cloves
- 2 tbsp, finely chopped chipotle peppers in adobo sauce
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 3 tbsp olive oil
- 1/4 cup chopped fresh cilantro
- 2 tbsp lime juice
- 1 1/2 tsp salt
- 1 tsp black pepper
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 3 tbsp olive oil in a large skillet over medium heat. Add 1 medium diced yellow onion and 3 minced garlic cloves; sauté for 4 minutes until softened and fragrant.
- Step 2: Stir in 1 medium diced red bell pepper, 1 tsp ground cumin, 1 tsp smoked paprika, and 2 tbsp finely chopped chipotle peppers in adobo sauce. Cook for 2 minutes until spices are aromatic.
- Step 3: Add 2 cups cooked black beans and 1 1/2 cups corn kernels to the skillet. Season with 1 1/2 tsp salt and 1 tsp black pepper, stirring to combine. Cook for 5-6 minutes, stirring occasionally, until heated through and slightly caramelized.
- Step 4: Remove from heat and stir in 1/4 cup chopped fresh cilantro and 2 tbsp lime juice. Serve warm as a side or main dish.
Frequently asked questions
How long does One-Pan Smoky Black Bean and Corn Skillet with Chipotle take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover One-Pan Smoky Black Bean and Corn Skillet with Chipotle?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep black beans from drying out.
Can I substitute ingredients in One-Pan Smoky Black Bean and Corn Skillet with Chipotle?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale One-Pan Smoky Black Bean and Corn Skillet with Chipotle for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is One-Pan Smoky Black Bean and Corn Skillet with Chipotle vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
