One-Pan Smoky Corn and Black Bean Skillet

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A quick and vibrant skillet meal featuring smoky roasted corn and hearty black beans, perfect for a nutritious weeknight dinner. This Mexican-inspired meal-prep recipe (vegetarian, gluten free), ready in about 25 minutes, pairs olive oil, red bell pepper, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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.

Prep: 10 min Cook: 15 min Serves 4 Mexican cuisine 210 cal/serving

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Ingredients

2 tbsp olive oil
1 medium, diced into 1/2-inch pieces red bell pepper
1 small, diced yellow onion
3, minced garlic cloves
1 1/2 cups, fresh or frozen corn kernels
1 can (15 oz), drained and rinsed black beans
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp chili powder
3/4 tsp salt
1/4 tsp black pepper
1/4 cup, chopped fresh cilantro
1, juiced lime

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Instructions

Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add 1 medium diced red bell pepper and 1 small diced yellow onion; sauté for 4-5 minutes until softened and slightly caramelized.
Step 2: Add 3 minced garlic cloves to the skillet and cook for 30 seconds until fragrant, stirring continuously to prevent burning.
Step 3: Stir in 1 1/2 cups corn kernels, 1 can (15 oz) drained black beans, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp chili powder, 3/4 tsp salt, and 1/4 tsp black pepper. Cook for 5-6 minutes, stirring occasionally, until corn is tender and edges begin to char slightly.
Step 4: Remove from heat, stir in 1/4 cup chopped fresh cilantro and juice of 1 lime. Serve warm as a main or side dish.