Roasted Corn and Black Bean Stew with Cumin

By AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

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 drafted and published.

A comforting stew featuring sweet roasted corn and protein-rich black beans simmered with aromatic cumin and tomatoes for a satisfying weeknight meal. This American-inspired soup recipe (vegetarian), ready in about 40 minutes, pairs fresh corn kernels, black beans, diced tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.

Prep: 15 min Cook: 25 min Serves 4 American cuisine 350 cal/serving

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Ingredients

2 cups fresh corn kernels
1 can (15 oz), rinsed and drained black beans
1 can (14.5 oz) diced tomatoes
1 small, diced onion
2 cloves, minced garlic
1 tsp ground cumin
1/2 tsp smoked paprika
3 cups vegetable broth
2 tbsp olive oil
to taste salt
to taste pepper
for garnish, optional fresh cilantro

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Instructions

Step 1: Preheat oven to 400°F (200°C). Toss 2 cups fresh corn kernels with 1 tbsp olive oil and spread in a single layer on a baking sheet. Roast for 20 minutes until edges are golden and caramelized.
Step 2: Heat 1 tbsp olive oil in a large pot over medium heat. Add 1 diced onion and cook for 5 minutes until translucent, then add 2 minced garlic cloves and cook for 1 minute until fragrant.
Step 3: Stir in 1 tsp ground cumin and 1/2 tsp smoked paprika, cooking for 30 seconds until aromatic, then add 1 can rinsed black beans, 1 can diced tomatoes, and 3 cups vegetable broth. Bring to a simmer and cook for 15 minutes.
Step 4: Add the roasted corn and season with salt and pepper to taste. Simmer for 5 minutes more, then garnish with fresh cilantro before serving.