Black Bean Taco Skillet
One-pan skillet combining black beans, bell peppers, and onions with customizable proteins and toppings. Sautéed in a cast iron or large skillet, served warm with tortillas or over rice.
Ingredients
Method
Dice the bell pepper, onion, and tomato. Mince the garlic. If using ground meat, have it ready to cook.
Heat olive oil in a large skillet over medium-high heat. Add diced onion and bell pepper; sauté for 4–5 minutes until softened.
Stir in minced garlic and cook for 30 seconds until fragrant. If using ground meat, add it now and cook, breaking it apart with a spoon, until no longer pink (5–7 minutes); drain excess fat if needed.
Add drained black beans, corn, diced tomato, and taco seasoning. Stir to combine.
Reduce heat to medium and simmer for 5–7 minutes, stirring occasionally, until heated through and flavors meld. Taste and adjust seasoning.
Warm tortillas in a dry skillet or directly over a gas flame for 20–30 seconds per side.
Transfer skillet to a trivet or let cool 1 minute. Serve warm directly from the skillet or spoon onto plates. Garnish with fresh cilantro, squeeze lime juice over top, and serve with warm tortillas and salsa on the side.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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