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–+ servings
Ella Cooks

Crazy Simple Black Bean and Corn Taco Skillet (One Pan, Big Flavor)

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This Black Bean and Corn Taco Skillet is one of those weeknight meals people keep coming back to. It’s quick, comforting, and packed with bold taco-style flavor, but made with everyday ingredients you probably already have.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4
Course: Main Course
Cuisine: Mexican
Calories: 330
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Ingredients
  • 1 tablespoon olive oil
  • 1 medium onion finely diced
  • 1 red bell pepper diced
  • 2 cloves garlic minced
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1 can 15 oz black beans, drained and rinsed
  • 1 can 15 oz corn, drained
  • 1/2 cup canned diced tomatoes or mild salsa
  • Salt and black pepper to taste
  • Juice of 1/2 lime
Optional but Recommended
  • 1 cup shredded cheese cheddar, Monterey Jack, or Mexican blend
  • To Serve Optional
  • Fresh cilantro
  • Avocado slices
  • Sour cream or Greek yogurt
  • Warm tortillas or tortilla chips

Equipment

  • Large skillet or sauté pan
  • Wooden spoon or spatula
  • Knife
  • Cutting board

Method
 

Method
    Sauté The Base
    1. Heat the olive oil in a large skillet over medium heat. Add the onion and bell pepper and cook for 4 to 5 minutes until softened and lightly golden.
    Bloom The Spices
    1. Stir in the garlic, chili powder, cumin, smoked paprika, and oregano. Cook for about 30 seconds until fragrant.
    Build The Skillet
    1. Add the black beans, corn, and diced tomatoes or salsa. Stir well and let everything simmer for 5 to 7 minutes until warmed through and slightly saucy.
    Finish With Flavor
    1. Season with salt and pepper, then squeeze in the lime juice and stir to combine.
    Add Cheese (Optional)
    1. Sprinkle the cheese evenly over the skillet, cover with a lid, and cook for 2 to 3 minutes until melted.
    Serve
    1. Remove from heat and serve warm with your favorite toppings.

    Nutrition

    Calories: 330kcalCarbohydrates: 45gProtein: 15gFat: 11g

    Notes

    Tips & Variations

    • Want More Heat? Add a pinch of cayenne or chopped jalapeño
    • Make It Heartier: Serve over rice or stuff into tortillas
    • Vegan Option: Skip the cheese or use a plant-based version
    • Meal Prep Friendly: Keeps well in the fridge for up to 3 days

    FAQ

    Does this get dry?  
    No — the tomatoes or salsa keep everything lightly saucy and scoopable.
    Can I use frozen corn?  
    Yes, just add it straight from frozen and cook an extra minute or two.
    Is this recipe vegan?  
    Yes. This recipe is naturally vegan if you skip the cheese, or you can use a dairy-free cheese alternative instead. Everything else in the skillet is plant-based.
    Is this good for leftovers?  
    Yes, it reheats very well and the flavor actually improves.
     

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