black beans and corn recipe hot
The Best black beans and corn recipe hot
What I love most about this recipe is how versatile it is. It works just as well as a quick weeknight side as it does piled onto tacos for a weekend family dinner. Plus, it’s loaded with fiber, plant-based protein, and vitamins, so I feel good about serving it often. The best part? It takes less than 20 minutes to throw together, which is a win in my book. If you’re looking for a dish that’s easy, nutritious, and always a hit, this is the one to keep in your rotation.
Spicy Black Beans and Corn Skillet
A vibrant and flavorful dish combining black beans, sweet corn, and bold spices for a quick and satisfying meal. Perfect as a side or a hearty vegetarian main with tortillas or rice.
🥘Ingredients
- 1 tbsp olive oil
- 1 small onion, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 jalapeño, seeded and finely chopped (optional for heat)
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp chili powder
- ½ tsp salt
- ¼ tsp black pepper
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn kernels, drained (or 1 cup fresh/frozen corn)
- 1 (14.5 oz) can diced tomatoes with juices
- ½ cup vegetable broth or water
- 1 tbsp lime juice
- 2 tbsp chopped fresh cilantro
- Avocado slices
- Sour cream or Greek yogurt
- Shredded cheese (cheddar or Monterey Jack)
- Fresh cilantro
- Lime wedges
👨🍳Directions
-
1
Heat olive oil in a large skillet over medium heat. Add the diced onion and bell pepper, sautéing for 4-5 minutes until softened. -
2
Stir in the minced garlic and jalapeño (if using), cooking for 30 seconds until fragrant. -
3
Add the cumin, smoked paprika, chili powder, salt, and black pepper. Stir to coat the vegetables and toast the spices for 1 minute. -
4
Pour in the black beans, corn, diced tomatoes (with juices), and vegetable broth. Stir well to combine and bring to a simmer. -
5
Reduce heat to medium-low and let the mixture cook for 10-12 minutes, stirring occasionally, until slightly thickened. -
6
Remove from heat and stir in the lime juice and chopped cilantro. Taste and adjust seasoning if needed. -
7
Serve hot, topped with avocado, sour cream, cheese, or additional cilantro as desired. Enjoy with tortillas, rice, or as a standalone dish.
🔧Equipment
- Large skillet or frying pan
- Cutting board
- Chef’s knife
- Wooden spoon or spatula
- Measuring spoons
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Spicy Black Beans and Corn Skillet Works
❓ Frequently Asked Questions About Spicy Black Beans and Corn Skillet
1. Can I use canned black beans and corn for this recipe?
Yes! Canned black beans and corn work perfectly—just make sure to drain and rinse the beans to remove excess sodium. For corn, you can use canned, frozen (thawed), or fresh. If using canned corn, drain it well before adding.
2. How can I make this recipe spicier?
To add heat, you can include diced jalapeños, serrano peppers, or a pinch of cayenne pepper. For extra depth, add a dash of hot sauce, chipotle powder, or a minced chipotle pepper in adobo. Adjust to your taste!
3. Can I make this dish ahead of time?
Absolutely! This recipe tastes even better the next day as the flavors meld. Store it in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth if needed.
4. What are some good protein additions to this recipe?
For extra protein, try adding cooked shredded chicken, ground turkey, or crumbled chorizo. For a vegetarian option, diced tofu or tempeh works well. You can also top it with a fried or poached egg for a hearty meal.
5. Can I freeze the black beans and corn mixture?
Yes, you can freeze it! Let the mixture cool completely, then transfer it to a freezer-safe container or bag. It will keep for up to 3 months. Thaw in the fridge overnight and reheat on the stove, stirring occasionally to restore texture.