Smoky Chipotle Black Bean Skillet with Warm Corn Tortillas

Name: Smoky Chipotle Black Bean Skillet with Warm Corn Tortillas
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 can black beans (15 oz can, drained and rinsed); 1 can sweet corn (15 oz can, drained); 1 can diced tomatoes (14.5 oz can, fire-roasted); 2 tablespoon olive oil (extra virgin); 1 red bell pepper (large, diced); 1 teaspoon ground cumin; 1 teaspoon smoked paprika; 0.5 teaspoon chipotle chili powder; 1 teaspoon kosher salt; 8 corn tortillas (warmed); 2 avocados (medium, diced); 0.25 cup fresh cilantro (chopped); 1 tablespoon lime juice (fresh)

Hearty black beans simmered with sweet corn, diced red peppers, and smoky chipotle spices, served alongside warm corn tortillas and fresh avocado.

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 4
Cuisine: Mexican
Difficulty: Easy
Cost: $3.03/serving

Dietary

Vegetarian
Vegan
Gluten-Free
Dairy-Free
Nut-Free
Soy-Free
Egg-Free
Pescatarian
High-Fiber
Halal
Kosher
Low-Saturated-Fat
Low-Cholesterol

Ingredients

2 can black beans (15 oz can, drained and rinsed)
1 can sweet corn (15 oz can, drained)
1 can diced tomatoes (14.5 oz can, fire-roasted)
2 tablespoon olive oil (extra virgin)
1 red bell pepper (large, diced)
1 teaspoon ground cumin
1 teaspoon smoked paprika
0.5 teaspoon chipotle chili powder
1 teaspoon kosher salt
8 corn tortillas (warmed)
2 avocados (medium, diced)
0.25 cup fresh cilantro (chopped)
1 tablespoon lime juice (fresh)

Instructions

Heat 2 tablespoons olive oil in a large 12-inch skillet over medium heat.
Add the diced red bell pepper to the skillet and sauté for 4 to 5 minutes until just tender.
Stir in 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon chipotle chili powder, and 1 teaspoon kosher salt, cooking for 30 seconds until fragrant.
Pour in the 2 cans of black beans, 1 can of sweet corn, and 1 can of diced fire-roasted tomatoes with their juices. Stir well to combine.
Bring the skillet to a gentle simmer and cook uncovered for 8 to 10 minutes until slightly thickened and heated through.
Remove from heat and stir in 1 tablespoon lime juice. Top with diced avocado and chopped fresh cilantro.
Warm the 8 corn tortillas in a dry skillet over medium-high heat for 30 seconds per side, and serve warm alongside the skillet.

Notes

Leftovers reheat wonderfully in a skillet or microwave; keep tortillas separate until ready to serve.

Nutrition (per serving)

Calories: 623
Protein: 19.5 g
Carbohydrates: 88.3 g
Fat: 22.4 g
Fiber: 18.7 g
Sodium: 1776 mg
Saturated Fat: 2.7 g
Sugar: 12.3 g