Black Bean Skillet

A robust and savory vegetarian skillet featuring protein-rich black beans, mild bell peppers, and warm spices, served with fluffy brown rice for a fulfilling meal.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 5
• Cuisine: American
• Difficulty: Easy
• Cost: $1.56/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Low-Fat
• Low-Sugar
• Vegetarian
• Pescatarian

Tags

• one-pot
• stir-fry
• quick
• healthy
• comfort food
• savory

Ingredients

• 0.5 yellow onion (diced)
• 1 red bell pepper (diced)
• 15 ounce black beans (rinsed and drained)
• 14.5 ounce diced tomatoes (undrained)
• 1.5 cup vegetable broth (low-sodium)
• 2 tablespoon chili powder
• 1 tablespoon ground cumin
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 0.75 cup brown rice (uncooked)
• 1.5 cup water (for rice)
• 0.25 cup fat-free shredded cheddar cheese (for serving)

Instructions

1. First, cook the brown rice: Combine 3/4 cup brown rice and 1 1/2 cups water in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until water is absorbed and rice is tender. Keep warm.
2. While rice cooks, heat a large non-stick skillet over medium heat. Add the diced yellow onion and red bell pepper. Cook for 5-7 minutes, stirring occasionally, until vegetables are softened.
3. Stir in the rinsed black beans, diced tomatoes, vegetable broth, chili powder, ground cumin, salt, and black pepper. Bring to a simmer.
4. Reduce heat to low and simmer for 10-12 minutes, allowing the flavors to meld and the mixture to thicken slightly.
5. Serve the hearty black bean skillet hot, alongside the cooked brown rice. Top with fat-free shredded cheddar cheese, if desired.

Nutrition (per serving)

• Calories: 261
• Protein: 10.8 g
• Carbohydrates: 51.2 g
• Fat: 1.3 g
• Fiber: 8.2 g
• Sodium: 1158 mg
• Sugar: 6.7 g