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.
Servings: 4 servings
Calories: 351kcal
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
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over low heat, stirring until heated through.
Nutrition
Serving: 1g | Calories: 351kcal | Carbohydrates: 27g | Protein: 9g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 15g | Cholesterol: 32mg | Sodium: 548mg | Fiber: 6g | Sugar: 11g