Black Bean Taco Skillet

Ingredients

• 1 tablespoon olive oil
• 1 small onion, diced
• 1 bell pepper, diced
• 2 cans black beans, drained and rinsed
• 1 cup frozen corn
• 1 cup salsa
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 cup shredded cheddar or Mexican-blend cheese
• Tortilla chips, rice, or warm tortillas for serving
• 1 tablespoon fresh lemon juice or apple cider vinegar (for balancing flavor at the end)
• 1 to 2 tablespoons chopped fresh herbs such as parsley, basil, or cilantro
• Optional garnish: red pepper flakes, extra grated cheese, or toasted nuts/seeds

Instructions

1. Warm the olive oil in a large skillet and cook the onion and bell pepper for 4 to 5 minutes.
2. Add the black beans, corn, salsa, chili powder, and cumin.
3. Cook for 6 to 8 minutes until everything is hot and slightly thickened.
4. Sprinkle the cheese over the top, cover the skillet, and let it melt.
5. Serve with tortilla chips, rice, or tortillas and any toppings you like.
6. Taste and adjust seasoning with a pinch of salt, black pepper, and a squeeze of lemon if needed so the final dish tastes balanced.
7. Rest the dish for 2 to 3 minutes before serving so the juices redistribute and the sauce settles into the ingredients.
8. Serve with a simple side such as steamed vegetables, a crisp salad, or warm bread to round out the meal.

Helpful Tips

• A thicker salsa gives the skillet a richer texture.
• Stir in cooked rice if you want it to feel more like a casserole.
• Top with avocado, cilantro, or sour cream to finish the dish.
• Meal prep tip: portion leftovers into airtight containers while still slightly warm so weeknight reheating is faster.
• Storage tip: refrigerate leftovers for up to 3 days and reheat gently with a splash of water or broth to keep texture from drying out.