Black Bean Skillet with Corn

Name: Black Bean Skillet with Corn
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 tablespoon olive oil; 1 yellow onion (medium, chopped); 1 red bell pepper (chopped); 2 clove garlic (minced); 1.5 teaspoon chili powder; 1 teaspoon ground cumin; 0.5 teaspoon dried oregano; 0.75 teaspoon salt; 0.25 teaspoon black pepper (ground); 14.5 ounce diced tomatoes (undrained); 2 can black beans (rinsed, drained); 1.5 cup frozen corn kernels; 8 whole wheat tortillas (small); 0.5 cup plain Greek yogurt; 1 lime (halved); 0.25 cup fresh cilantro (chopped)

A vibrant, one-pan Mexican-inspired skillet featuring earthy black beans and sweet corn, seasoned with bold spices, and served with warm whole wheat tortillas and a creamy lime yogurt topping.

Prep: 15 min
Cook: 30 min
Total: 45 min
Servings: 4
Cuisine: Mexican
Difficulty: Easy
Cost: $3.32/serving

Dietary

High-Fiber
Vegetarian
Nut-Free
Soy-Free
Egg-Free
Pescatarian
High-Protein
Kosher
Halal

Ingredients

1 tablespoon olive oil
1 yellow onion (medium, chopped)
1 red bell pepper (chopped)
2 clove garlic (minced)
1.5 teaspoon chili powder
1 teaspoon ground cumin
0.5 teaspoon dried oregano
0.75 teaspoon salt
0.25 teaspoon black pepper (ground)
14.5 ounce diced tomatoes (undrained)
2 can black beans (rinsed, drained)
1.5 cup frozen corn kernels
8 whole wheat tortillas (small)
0.5 cup plain Greek yogurt
1 lime (halved)
0.25 cup fresh cilantro (chopped)

Instructions

Heat olive oil in a large skillet or Dutch oven over medium heat. Add chopped yellow onion and red bell pepper and cook until softened, about 5-7 minutes.
Stir in minced garlic, chili powder, ground cumin, dried oregano, 1/2 teaspoon salt, and black pepper. Cook for 1 minute until fragrant.
Add diced tomatoes (undrained), rinsed black beans, and frozen corn kernels. Bring to a simmer, then reduce heat and cook for 10-15 minutes, stirring occasionally, until slightly thickened and flavors have melded.
While the skillet simmers, prepare the lime yogurt: In a small bowl, combine plain Greek yogurt with the juice from half of the lime. Season with a pinch of the remaining 1/4 teaspoon salt.
Warm the whole wheat tortillas according to package directions (microwave, oven, or skillet).
Serve the black bean and corn skillet in warm tortillas, topped with a dollop of lime yogurt and fresh cilantro if desired. Offer extra lime wedges for squeezing.

Notes

This skillet reheats well for leftovers; simply microwave or warm in a pan on the stovetop. It can also be served over brown rice or quinoa instead of tortillas for another delicious option.

Nutrition (per serving)

Calories: 485
Protein: 21 g
Carbohydrates: 76.5 g
Fat: 10.5 g
Fiber: 15.5 g
Sodium: 880 mg
Saturated Fat: 2.5 g
Sugar: 10.1 g
Cholesterol: 10 mg