Hearty Southwestern Bean & Corn Skillet
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Whip up a satisfying and flavorful Southwestern skillet meal in under 30 minutes. This vibrant dish is packed with plant-based protein and wholesome vegetables, making it perfect for busy weeknights.
Yumzy
Public Recipe
Ingredients
- ✓1 tablespoon Olive oil
- ✓1 medium, chopped Yellow onion
- ✓1 chopped Bell pepper (any color)
- ✓2 cloves, minced Garlic
- ✓1 tablespoon Chili powder
- ✓1 teaspoon Cumin
- ✓1/2 teaspoon Smoked paprika
- ✓1 14.5 ounce can Diced tomatoes, undrained
- ✓1 15 ounce can Black beans, rinsed and drained
- ✓1 15 ounce can Kidney beans, rinsed and drained
- ✓1 cup Corn kernels (frozen or canned)
- ✓1/2 cup Vegetable broth
- ✓1 tablespoon Lime juice
- ✓to taste Salt
- ✓to taste Black pepper
Instructions
Heat olive oil in a large skillet or Dutch oven over medium heat. Add chopped onion and bell pepper, sautéing until softened, about 5-7 minutes.
Stir in minced garlic, chili powder, cumin, and smoked paprika. Cook for 1 minute until fragrant.
Add the undrained diced tomatoes, rinsed black beans, rinsed kidney beans, corn kernels, and vegetable broth to the skillet. Stir to combine.
Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 10-15 minutes, allowing flavors to meld and the mixture to thicken slightly.
Stir in fresh lime juice. Season with salt and black pepper to taste.
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