Black Bean Taco Skillet
Black bean taco skillet mashes pantry beans with peppers, corn, and taco spices into a vegetarian one-pan Mexican-inspired USA dinner ready in 20 minutes. Serve with tortillas and toppings — heat beans until steaming for a satisfying meatless taco night.
🛒Ingredients
- 2 tablespoons olive oil
- 1 bell pepper, diced
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 (15-ounce) cans black beans, drained and rinsed
- 1 cup salsa
- 1 cup corn kernels
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon kosher salt
- 1/4 cup water
- 1 cup shredded cheese optional
- Tortillas, cilantro, lime, avocado, hot sauce
🔧Kitchen Tools Needed
- Large skillet
- Wooden spoon
- Can opener
📝Instructions
- 1
Heat oil in a large skillet over medium. Sauté pepper and onion 5 minutes until soft. Add garlic 30 seconds.
- 2
Add beans, salsa, corn, spices, salt, and water. Simmer 8–10 minutes, mashing some beans with a spoon for a thicker filling, until steaming hot throughout.
- 3
Optional: sprinkle cheese; cover 2 minutes to melt.
- 4
Serve in warm tortillas or bowls with avocado, cilantro, and lime.
- 5
Refrigerate within 2 hours up to 4 days; reheat until steaming (165°F if adding leftover meat later).
🥗Nutrition Information
⚡Calories per serving: 330
🏷️Recipe Tags
❓Frequently Asked Questions
Make it vegan?
Skip cheese or use dairy-free shreds; check tortilla ingredients.
Too thick?
Add water or salsa until spoonable.
Protein boost?
Stir in extra beans or serve with Greek yogurt.
Freezer friendly?
Yes — cool and freeze up to 2 months; thaw overnight and reheat steaming hot.
