Black Bean Skillet
This Black Beans Skillet recipe is a quick and easy dish that makes a great side or main dish to serve over rice. Ready in about 30 minutes and has tons of delicious flavors.
Want more easy skillet recipes? Try our Skillet Mexican Street Corn and this Skillet Cornbread, both get rave reviews and go with just about everything.
Black Beans Skillet ~ Quick Side Dish
This easy recipe uses a couple of cans of black beans and a can of diced tomatoes with tasty Tex-Mex flavors for a hearty side dish that goes with just about any meal.
Ingredients Needed:
- Olive Oil
- Thin Sliced Onions
- Diced Bell Peppers
- Minced Garlic
- Kosher Salt
- Black Pepper
- Black Beans
- Diced Tomatoes
- Sour Cream
- Brown Sugar
- Green Chile Powder
- Ground Cumin
- Smoked Paprika
- Cotija Cheese ~ A crumbly Mexican cheese found in the dairy isle, sometimes near the refrigerated tortillas. Parmesan makes a great substitute.
- Cilantro
How to Make Black Beans Skillet:
- In a large skillet, cook onions, bell peppers and garlic over medium heat, stirring often until softened.
- Rinse and drain black beans.
- Add black beans to the skillet.
- Next, add tomatoes with the juice and stir to combine.
- Stir in sour cream.
- Mix brown sugar with green chile powder, ground cumin and smoked paprika.
- Add to the skillet and mix well. Continue to cook over medium heat, stirring often until heated through, about 10 minutes.
- Top with cojita cheese and cilantro.
- Serve immediately.
Recipe Variations:
Serve over cooked brown rice for a Black Bean Skillet Dinner, a delicious a vegetarian main dish. It can also be wrapped in flour tortillas for quick bean burritos.
It would also make an awesome bean dip served with tortilla chips. Beans are a great source of dietary fiber and if you are using canned beans, they are super quick to add to your dinner plans.
Optional Garnishes:
- Lime Wedges
- Sliced Avocados
- Sliced Jalapeños
- Green Onions
- Pickled Onions
- Hot Sauce
How to Store and Reheat:
Store leftovers in an airtight container in the refrigerator up to 4 days. Reheat in a skillet over low heat, stirring until heated through.
More Black Recipes to Try:
I get in the habit of making either rice pilaf or air fryer roasted potatoes to go with every meal. This black bean skillet was a nice change and it is my kind of recipe to serve with grilled burgers, brisket tacos or fried chicken strips.
Half of the dinner battle is coming up with what to cook, make it a little simpler this week by adding this black bean skillet recipe to the menu. It’s sure to be a hit with the whole family.
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Black Bean Skillet
Ingredients
- 1/4 cup olive oil
- 1 large onion sliced thin
- 1 small red bell pepper diced
- 1 small green bell pepper diced
- 2 garlic cloves minced
- 2 15 ounce cans black beans
- 1 14.5 ounce can petit diced tomatoes
- 2 tablespoons brown sugar
- 2 teaspoons smoked paprika
- 2 teaspoons green chile powder or red chili powder
- 1 teaspoon kosher salt
- 2 teaspoons black pepper
- 1 teaspoon ground cumin
- 1/2 cup sour cream
- 1/2 cup cotija cheese
- 1 tablespoon chopped cilantro
Instructions
- Add olive oil to a large skillet, add onions, bell peppers and garlic. Cook over medium heat, stirring often until softened, about 10 minutes.
- Rinse and drain black beans.
- Add black beans to the skillet with tomatoes including the juice. Stir and cook about 5 minutes.
- Add sour cream.
- Mix brown sugar with green chile powder, salt, pepper, ground cumin and smoked paprika. Add to the skillet and mix well. Continue to cook over medium heat, stirring often until heated through, about 5 - 10 minutes.
- Top with cojita cheese and cilantro.
- Serve immediately.
Notes
Nutrition
Love these beans! I love black beans so I knew I would like this, but I was blown away. Incredible!