Ingredients and Weight:
- 3 tablespoons extra virgin olive oil
- 1 medium yellow onion (about 1 cup chopped)
- 1 large red bell pepper (about 1 1/2 cups chopped)
- 2 cloves garlic (minced)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- 1 (15-ounce) can black beans, rinsed and drained
- 2 cups frozen corn
- 1 (15-ounce) can tomato sauce
- 1/2 cup water
- 1/4 cup chopped fresh cilantro (for garnish)
- Lime wedges (for serving)
Preparation Time:
15 minutes
Cooking Time:
20 minutes
Difficulty Level:
2/5 (easy-medium)
Preparation Method Steps:
- Heat the olive oil over medium heat in a large skillet. Add the onion, bell pepper, garlic, cumin, chili powder, and smoked paprika. Season with salt and black pepper to taste. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
- Stir in the black beans, corn, tomato sauce, and water. Bring to a simmer. Reduce heat to low and simmer for 15 minutes, or until the sauce has thickened and the corn is heated through.
- Taste and adjust seasonings as needed. Sprinkle with cilantro and serve with lime wedges.
Nutritional Information:
Serving size: 1 cup
Calories: 250
Fat: 8 grams
Carbohydrates: 35 grams
Protein: 12 grams
Fiber: 7 grams
Dish Characteristics:
- Vibrant and colorful
- Savory and flavorful
- Perfect for a quick and easy meal or side dish
- Can be customized with different vegetables, beans, or spices
User Comments:
- "This skillet is absolutely delicious! The corn and black beans are so flavorful and pair perfectly with the spices."
- "I love how easy this dish is to make. It's a great way to get a healthy and filling meal on the table in no time."
- "The smoky paprika adds a nice touch of depth to the flavor."
Special Precautions and Tips:
- If you don't have any smoked paprika, you can substitute regular paprika.
- To add a bit of heat, you can stir in a chopped jalapeño pepper along with the vegetables.
- Serve with your favorite Mexican-style sides, such as rice, beans, or tortillas.
