Black Bean Skillet with Corn and Spinach
A satisfying vegetarian skillet meal featuring nutrient-dense black beans, sweet corn, and tender spinach, seasoned perfectly and served over fluffy quinoa.
- Prep: 10 min
- Cook: 20 min
- Total: 30 min
- Servings: 2
- Cuisine: American
- Difficulty: Easy
- Cost: $5.13/serving
Dietary
- Vegetarian
- Vegan
- Gluten-Free
- Dairy-Free
- Nut-Free
- Soy-Free
- Egg-Free
- Pescatarian
- High-Protein
- High-Fiber
- Low-Sodium
- Low-Sugar
- Kosher
- Halal
Tags
- quick
- healthy
- comfort food
- savory
- budget-friendly
- fresh
Ingredients
- 2 can black beans (rinsed and drained)
- 1 tablespoon olive oil
- 0.5 yellow onion (diced)
- 1 red bell pepper (diced)
- 3 clove garlic (minced)
- 1 teaspoon ground cumin
- 0.5 teaspoon paprika
- 0.5 cup vegetable broth (salt-free)
- 1 cup frozen corn
- 5 ounce fresh spinach
- 1 cup quinoa (uncooked)
- 0.25 teaspoon black pepper
Instructions
- Cook the quinoa according to package directions. Set aside when cooked.
- Heat olive oil in a large skillet over medium heat. Add the diced yellow onion and red bell pepper, cooking for 5-7 minutes until softened.
- Stir in the minced garlic, ground cumin, and paprika, cooking for 1 minute until fragrant.
- Add the rinsed black beans, salt-free vegetable broth, and frozen corn to the skillet. Bring to a simmer and cook for 5 minutes.
- Stir in the fresh spinach and cook until wilted, about 2-3 minutes. Season with black pepper.
- Serve the black bean skillet hot over portions of cooked quinoa. Divide into two portions for the week.
Notes
Ensure all canned goods are rinsed thoroughly to reduce sodium. This skillet also makes for a great quick lunch or dinner when prepared in advance.
Nutrition (per serving)
- Calories: 550
- Protein: 36 g
- Carbohydrates: 83 g
- Fat: 11 g
- Fiber: 32.5 g
- Sodium: 110 mg
- Saturated Fat: 1.6 g
- Sugar: 4.8 g