Ingredients
Here’s what you’ll need to create this sumptuous skillet:
- 1 tablespoon olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 2 (15-ounce) cans black beans, drained and rinsed
- 1 (15-ounce) can corn, drained
- 1 (14.5-ounce) can diced tomatoes, with juices
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1/4 cup chopped fresh cilantro
- 1 lime, cut into wedges
- Optional toppings: avocado slices, shredded cheese, sour cream
If you’re missing a few items, no worries. Consider substituting the black beans with kidney beans or the fresh cilantro with parsley for a different twist. My abuela always taught me that a recipe is just a guideline – let your taste buds lead the way!
Instructions
Follow these easy steps to bring this dish to life:
- Heat the olive oil in a large skillet over medium heat. Add the diced onion and minced garlic, and sauté until the onion is translucent, about 5 minutes.
- Add the chopped red and green bell peppers to the skillet, stirring occasionally until they begin to soften, roughly 3-4 minutes.
- Stir in the black beans, corn, and diced tomatoes, along with their juices. Mix in the chili powder, cumin, salt, and pepper.
- Allow the mixture to simmer, stirring occasionally, for about 10-15 minutes. The flavors will meld together, and the liquid will reduce slightly.
- Once the skillet is ready, remove it from the heat and stir in the fresh cilantro.
- Serve hot, garnished with lime wedges and your choice of optional toppings like avocado slices, shredded cheese, or a dollop of sour cream.
This dish reminds me of the time I spent in the kitchen with my mother and abuela. As a child, I learned that cooking is an art form that doesn’t require perfection but rather passion and a willingness to experiment.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International