Cheesy Black Bean & Poblano Skillet

Name: Cheesy Black Bean & Poblano Skillet
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Latin
Ingredients: 1 tablespoon olive oil; 1 poblano pepper (diced); 0.5 yellow onion (diced); 2 clove garlic (minced); 30 ounce black beans (rinsed and drained); 0.5 cup vegetable broth; 1 teaspoon chili powder; 0.5 teaspoon smoked paprika; 0.5 teaspoon salt; 0.25 teaspoon black pepper (ground); 1 cup shredded cheddar cheese; 4 corn tortillas; 2 tablespoon fresh cilantro (chopped)

A comforting and flavor-packed skillet dish featuring smoky poblano peppers and onions simmered with black beans, all topped with melted cheddar cheese and served with warm corn tortillas.

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 4
Cuisine: Latin
Difficulty: Easy
Cost: $1.80/serving

Dietary

Vegetarian
High-Protein
Nut-Free
Pescatarian
High-Fiber

Ingredients

1 tablespoon olive oil
1 poblano pepper (diced)
0.5 yellow onion (diced)
2 clove garlic (minced)
30 ounce black beans (rinsed and drained)
0.5 cup vegetable broth
1 teaspoon chili powder
0.5 teaspoon smoked paprika
0.5 teaspoon salt
0.25 teaspoon black pepper (ground)
1 cup shredded cheddar cheese
4 corn tortillas
2 tablespoon fresh cilantro (chopped)

Instructions

Heat 1 tablespoon olive oil in a large oven-safe skillet over medium heat. Add 1 each diced poblano pepper and 0.5 each diced yellow onion. Cook until softened, about 5-7 minutes.
Stir in 2 cloves minced garlic, 2 cans rinsed and drained black beans, 1/2 cup vegetable broth, 1 teaspoon chili powder, and 1/2 teaspoon smoked paprika. Simmer for 5 minutes, mashing some of the beans with a fork to thicken slightly. Season with salt and black pepper to taste.
Remove from heat and sprinkle 1 cup shredded cheddar cheese evenly over the top of the bean mixture. If desired, cover the skillet to melt the cheese or place under a broiler for 1-2 minutes until bubbly and melted (watch carefully).
While the cheese melts, warm 4 each corn tortillas according to package directions.
Garnish the skillet with 2 tablespoons chopped fresh cilantro and serve directly from the skillet with the warm corn tortillas.

Notes

The bean and poblano mixture without the cheese can be prepared ahead and frozen. Thaw and reheat, then add cheese for serving. This is a satisfying meal for your quick weeknight needs.

Nutrition (per serving)

Calories: 480
Protein: 27 g
Carbohydrates: 58 g
Fat: 16 g
Fiber: 15 g
Sodium: 800 mg
Saturated Fat: 8 g
Sugar: 7 g
Cholesterol: 30 mg