One of my favorite weeknight go-tos is this One-Pan Southwest Black Bean Skillet. It’s a solid recipe that comes together fast, layers bold southwestern flavors, and cleans up easy. You don’t need a ton of fancy ingredients or skills—just a good skillet and a handful of pantry staples. The blend of black beans, peppers, corn, and spices is pretty irresistible. I love how all those spices get cozy in one pan, soaking into every bite. If you’ve been hunting for a hearty, healthy meal that’s completely fuss-free, this is it. Plus, it’s vegetarian-friendly and easily customizable.
This recipe shows what I cook on nights I want comfort but zero stress in the kitchen. You’ll want to try it for busy evenings or when you need a satisfying dish that’s more than just beans and rice. The fresh lime and cilantro at the end? Game changer. Below, I’ll walk you through every step, share my favorite ingredient tips, and answer some questions I get a lot about this dish. Let’s dive in.
Ingredients for One-Pan Southwest Black Bean Skillet
Getting the ingredients right is half the battle won. Here’s what you’ll want to round up before you start:
- 1 tablespoon olive oil
- 1 cup diced yellow onion (about a medium onion)
- 1 cup diced red bell pepper (about 1 large pepper)
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/4 teaspoon crushed red pepper flakes (optional, for a hit of heat)
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup frozen corn kernels, thawed
- 1 cup diced tomatoes (fresh or canned, drained well)
- 1/2 cup vegetable broth or water
- Salt and pepper to taste
- Juice of 1 lime (about 2 tablespoons)
- 1/4 cup chopped fresh cilantro
- Optional toppings: sliced avocado, shredded cheese, sour cream
Some notes:
- Dice the onion and pepper small but not puree-size so they soften evenly without losing texture.
- Rinse those black beans to cut down on any canned residue or extra salt.
- Use fresh garlic for the best punch, but jarred minced garlic can work in a pinch.
- Vegetable broth adds flavor and moisture, but water works if you’re short.
OnePan Southwest Black Bean Skillet with 5 Irresistible Twists
OnePan Southwest Black Bean Skillet makes dinner easy and flavorful with 5 irresistible twists to satisfy your hunger fast
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner
- Cuisine: Southwestern
Ingredients
Instructions
Notes
A quick and easy vegetarian-friendly skillet recipe featuring black beans, peppers, corn, and bold Southwestern spices. Perfect for busy weeknights, this one-pan dish is full of smoky flavors, easy cleanup, and customizable options.
How to Prepare the One-Pan Southwest Black Bean Skillet
This recipe shines because the steps are straightforward and all happen in one skillet. Here’s how I do it:
- Heat the oil: Preheat your skillet over medium heat and add the olive oil. Wait until it shimmers but isn’t smoking.
- Sauté onion and bell pepper: Toss in diced onion and pepper. Stir frequently for about 5 minutes until they soften and get a bit of color.
- Add garlic and spices: Stir in minced garlic, cumin, smoked paprika, chili powder, and crushed red pepper flakes if using. Cook for 1 minute until fragrant — watch it closely so nothing burns.
- Stir in beans, corn, and tomatoes: Add black beans, thawed corn, and diced tomatoes. Mix well so everything blends with those spices.
- Add broth and simmer: Pour in vegetable broth. Reduce heat to medium-low. Let everything gently simmer for 8 to 10 minutes uncovered. This helps flavors mingle and sauce thicken slightly.
- Season to taste: Season with salt and pepper. Taste early and adjust as you like. I usually add a pinch more chili powder if I want it spicier.
- Add fresh lime and cilantro: Once it’s off the heat, squeeze the lime juice and sprinkle chopped cilantro over the skillet. Stir gently to combine.
This skillet is best served hot right out of the pan. It’s a complete meal on its own or perfect alongside rice, tortilla chips, or a leafy green salad.
Why You’ll Love the One-Pan Southwest Black Bean Skillet
- Quick to prepare with simple ingredients you probably have on hand.
- One-pan method means minimal dishes and cleanup.
- Full of bold, smoky Southwest flavors without complicated steps.
- Vegetarian and easy to customize for vegan or gluten-free diets.
- Great for leftovers and quick meal prep.
Ingredient Notes and Substitutions for Southwest Black Bean Skillet
Sometimes you need to swap out ingredients based on what’s available or your diet preferences. Here’s what works:
- Bell pepper: Any color you like works. Yellow, green, or orange change the flavor slightly but are all tasty.
- Black beans: You can use pinto or kidney beans if you want. Just keep the same canned size.
- Frozen corn: Fresh corn is great when in season. You can also use canned drained corn, though fresh or frozen tastes better.
- Vegetable broth: Chicken broth works if you’re not vegetarian.
- Spices: Adjust chili powder and paprika levels to your liking. Add a dash of ground coriander for a citrusy note if you like.
Tips for Success with One-Pan Southwest Black Bean Skillet
- Don’t rush the sauté: Let onions and peppers soften and get a little caramelized. That’s where magic starts.
- Use fresh lime juice at the end rather than bottled if possible. It brightens the whole dish.
- Be patient with simmering so the flavors marry and liquids reduce just enough to avoid sogginess.
- For added texture, you can sprinkle crushed tortilla chips on top when serving.
- Leftovers keep well in the fridge for up to 3 days; reheat gently to avoid dry beans.
Storage and Reheating Instructions
After you finish this skillet, you can store leftovers in an airtight container in the fridge. They’ll last 3 to 4 days. When it’s time to reheat, warming gently on the stovetop with a splash of water or broth will keep the beans moist. Microwaving works too—just cover and stir midway to heat evenly.
If you want to freeze portions, this skillet can be frozen for up to 2 months. Thaw overnight in the fridge and warm up slowly, adding moisture if needed.
Estimated Nutritional Information for One-Pan Southwest Black Bean Skillet
Here’s an approximate breakdown based on common ingredient brands and typical servings (serves 4):
- Calories: 280 per serving
- Fat: 7g (mostly from olive oil)
- Carbohydrates: 42g
- Protein: 12g
- Fiber: 10g
- Sodium: Variable depending on broth and canned bean choice
This is a rough estimate. Nutritional content will vary based on ingredient brands and exact measurements.
FAQs About One-Pan Southwest Black Bean Skillet
Can I make this recipe vegan?
Yes, this recipe is naturally vegan as long as you skip optional cheese or sour cream toppings. All the core ingredients are plant-based, and I use vegetable broth for cooking.
What can I serve with this One-Pan Southwest Black Bean Skillet?
It pairs well with cooked rice, quinoa, or warm tortillas. A fresh salad or avocado slices complement the flavors beautifully too.
Can I add protein like chicken or tofu?
Absolutely! Add diced cooked chicken breast or sautéed tofu cubes during step 4 with the beans and corn. Make sure the protein is fully cooked before adding.
How spicy is this skillet?
I keep it mildly spicy with just a hint of crushed red pepper flakes. You can adjust those up or down or skip completely if you prefer no heat at all.
Does it freeze well?
Yes, it freezes nicely. Portion it into freezer-safe containers, then thaw in the fridge before reheating gently to keep the beans tender.
