Roasted Corn and Black Bean Stew with Cumin
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 soups (vegetarian) ready in about 40 minutes pairs fresh corn kernels, (15 oz), rinsed and drained black beans, (14.5 oz) 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.
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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Roasted Corn and Black Bean Stew with Cumin take to make?
Total time is about 40 minutes (15 min prep + 25 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 Roasted Corn and Black Bean Stew with Cumin?
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 fresh corn kernels from drying out.
Can I substitute ingredients in Roasted Corn and Black Bean Stew with Cumin?
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 Roasted Corn and Black Bean Stew with Cumin 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 Roasted Corn and Black Bean Stew with Cumin 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.
What others are saying
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★★☆
Very good for a 25-minute recipe. Would bump up the spice level though.
- ★★★☆☆
Okay for a quick meal. I've had better soups dishes though.
