Smoky Southwestern Black Bean and Corn Skillet
A vibrant one-pan skillet dish featuring smoky chipotle, sweet corn, and hearty black beans for a satisfying vegetarian meal. This mexican-inspired vegetarian (vegetarian) ready in about 30 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 210 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 tbsp olive oil
- 1 medium, diced into 1/2-inch pieces red bell pepper
- 1 medium, diced yellow onion
- 3, minced garlic cloves
- 1 tsp chipotle chili powder
- 1 tsp ground cumin
- 15 oz can, drained and rinsed black beans
- 1 cup, fresh or frozen corn kernels
- 14 oz can, drained diced tomatoes
- 1/4 cup chopped fresh cilantro
- 1 tbsp lime juice
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat until shimmering. Add 1 medium diced red bell pepper and 1 medium diced yellow onion; sauté for 5-6 minutes until softened and edges start to brown.
- Step 2: Stir in 3 minced garlic cloves, 1 tsp chipotle chili powder, and 1 tsp ground cumin; cook for 1 minute until fragrant.
- Step 3: Add 15 oz drained and rinsed black beans, 1 cup corn kernels, and 14 oz drained diced tomatoes. Stir to combine and cook for 8-10 minutes over medium heat until the mixture thickens and flavors meld.
- Step 4: Remove from heat and stir in 1/4 cup chopped fresh cilantro and 1 tbsp lime juice. Season with 1 tsp salt and 1/2 tsp black pepper to taste. Serve warm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Smoky Southwestern Black Bean and Corn Skillet take to make?
Total time is about 30 minutes (10 min prep + 20 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 Smoky Southwestern Black Bean and Corn Skillet?
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 olive oil from drying out.
Can I substitute ingredients in Smoky Southwestern Black Bean and Corn Skillet?
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 Smoky Southwestern Black Bean and Corn Skillet 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 Smoky Southwestern Black Bean and Corn Skillet 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.
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