One-Pot Smoky Black Bean and Corn Stew

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-09 · Updated 2026-05-09

A hearty, smoky stew combining black beans and corn with aromatic spices, perfect for a filling vegetarian meal. This latin american-inspired vegan (vegetarian, gluten free) ready in about 40 minutes pairs olive oil, medium, diced yellow onion, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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.

Ingredients

• 2 tbsp olive oil
• 1 medium, diced yellow onion
• 3, minced garlic cloves
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 2 cups cooked (or 1 can, drained and rinsed) black beans
• 1 1/2 cups fresh or frozen corn kernels
• 1 cup diced tomatoes
• 2 cups vegetable broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp lime juice
• 1/4 cup chopped fresh cilantro

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium diced yellow onion and sauté for 5 minutes until softened and translucent.
2. Step 2: Stir in 3 minced garlic cloves, 1 tsp smoked paprika, and 1 tsp ground cumin, cooking for 1 minute until fragrant.
3. Step 3: Add 2 cups cooked black beans, 1 1/2 cups corn kernels, 1 cup diced tomatoes, and 2 cups vegetable broth to the pot. Stir to combine.
4. Step 4: Bring the stew to a simmer, reduce heat to low, cover, and cook for 20 minutes until flavors meld and the stew thickens slightly.
5. Step 5: Season with 1 tsp salt and 1/2 tsp black pepper. Remove from heat and stir in 1 tbsp lime juice and 1/4 cup chopped fresh cilantro before serving.