Ranchero Black Bean and Corn Skillet with Fresh Guacamole and Soft Tortillas

Name: Ranchero Black Bean and Corn Skillet with Fresh Guacamole and Soft Tortillas
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 8 servings
Cuisine: Latin
Ingredients: 2 tablespoon olive oil; 1 yellow onion (large, diced); 2 clove garlic (minced); 1 red bell pepper (diced); 2 can black beans (15 ounces each, rinsed and drained); 1.5 cup frozen corn kernels; 1 can diced tomatoes (14.5 ounces, undrained); 1 tablespoon chili powder; 1 teaspoon ground cumin; 0.5 teaspoon salt; 0.25 teaspoon black pepper; 3 avocados (ripe, mashed); 0.25 cup fresh cilantro (chopped); 2 tablespoon lime juice; 16 flour tortillas (small)

A flavorful and hearty vegetarian skillet meal featuring black beans, corn, and bell peppers, served with creamy homemade guacamole and warm soft tortillas.

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 8
Cuisine: Latin
Difficulty: Easy
Cost: $2.27/serving

Dietary

Egg-Free
Dairy-Free
Nut-Free
Vegetarian
Vegan
High-Fiber
Pescatarian

Ingredients

2 tablespoon olive oil
1 yellow onion (large, diced)
2 clove garlic (minced)
1 red bell pepper (diced)
2 can black beans (15 ounces each, rinsed and drained)
1.5 cup frozen corn kernels
1 can diced tomatoes (14.5 ounces, undrained)
1 tablespoon chili powder
1 teaspoon ground cumin
0.5 teaspoon salt
0.25 teaspoon black pepper
3 avocados (ripe, mashed)
0.25 cup fresh cilantro (chopped)
2 tablespoon lime juice
16 flour tortillas (small)

Instructions

Heat 2 tablespoons olive oil in a large skillet over medium heat. Add diced yellow onion and red bell pepper. Sauté for 5 minutes, until softened.
Stir in minced garlic, chili powder, and ground cumin. Cook for 1 minute until fragrant.
Add rinsed and drained black beans, frozen corn kernels, and undrained diced tomatoes to the skillet. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Bring to a simmer, then reduce heat and cook for 5-7 minutes, stirring occasionally, until heated through and slightly thickened.
While the skillet simmers, prepare the guacamole: In a medium bowl, combine mashed avocados, chopped fresh cilantro, and lime juice. Season with salt to taste and stir well.
Warm the tortillas: Heat flour tortillas according to package directions (microwave, dry skillet, or oven) until warm and pliable.
Serve the black bean and corn skillet mixture in bowls, accompanied by warm tortillas and a generous dollop of fresh guacamole.

Notes

Leftovers store well in the refrigerator for up to 3 days. Reheat the bean mixture gently on the stovetop or microwave.

Nutrition (per serving)

Calories: 528
Protein: 16.5 g
Carbohydrates: 76.1 g
Fat: 14.4 g
Fiber: 10.8 g
Sodium: 1295 mg
Saturated Fat: 3.4 g
Sugar: 7.2 g