Southwest Bean and Corn Skillet with Lime and Cilantro

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes

Quick Ingredients

• 2 tbsp olive oil
• 1/2 medium red onion, finely diced
• 1 small red bell pepper, diced
• 1 jalapeño, seeded and minced (optional for heat)
• 2 cloves garlic, minced
• 1 1/2 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp kosher salt (plus more to taste)
• 2 cans (15 oz each) black beans, drained and rinsed
• 1 1/2 cups corn kernels (frozen, canned, or fresh)
• 1 lime (zest and juice)
• 1/4 cup chopped fresh cilantro
• Optional: 1/2 cup crumbled queso fresco or shredded cheddar/Monterey Jack

Do This

• 1. Prep onion, bell pepper, jalapeño, garlic, lime (zest and juice), and chop cilantro.
• 2. Heat olive oil in a large skillet over medium heat; sauté onion, bell pepper, and jalapeño for 4–5 minutes until softened.
• 3. Stir in garlic, chili powder, cumin, smoked paprika, and salt; cook 30–60 seconds until fragrant.
• 4. Add black beans and corn; stir well and cook 5–7 minutes, until heated through and slightly sizzling.
• 5. Remove from heat; stir in lime zest, lime juice, and cilantro. Taste and adjust salt or lime.
• 6. Top with queso fresco or shredded cheese if using; serve warm with spoons, tortilla chips, or warm tortillas.

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Why You’ll Love This Recipe

• Fast, one-skillet snack that is ready in under 30 minutes.
• Big Southwestern flavors from lime, cilantro, chili, and cumin.
• Hearty, high-fiber, and naturally vegetarian, with easy dairy-free options.
• Perfect as a warm dip, spoonable snack, or side dish for tacos and grilled meats.

Grocery List

• Produce: Red onion, red bell pepper, jalapeño, garlic, lime, fresh cilantro
• Dairy (optional): Queso fresco or cotija, or shredded cheddar/Monterey Jack; sour cream or Greek yogurt for serving (optional)
• Pantry: Olive oil, canned black beans, corn (frozen, canned, or fresh), chili powder, ground cumin, smoked paprika, kosher salt, black pepper, hot sauce (optional), tortilla chips or small tortillas (for serving, optional)

Full Ingredients

For the Warm Bean-and-Corn Skillet Mix

• 2 tablespoons olive oil (or other neutral cooking oil)
• 1/2 medium red onion, finely diced (about 1/2 cup)
• 1 small red bell pepper, diced (about 3/4 cup)
• 1 jalapeño, seeded and finely minced (leave some seeds for extra heat, optional)
• 2 cloves garlic, minced
• 1 1/2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper
• 2 cans (15 ounces each) black beans, drained and rinsed
• 1 1/2 cups corn kernels
  • Frozen: use straight from frozen (no need to thaw), or
  • Canned: drained, or
  • Fresh: cut from 2–3 ears of corn
• 1 lime: finely grated zest and 2–3 tablespoons fresh juice
• 1/4 cup loosely packed fresh cilantro leaves, chopped (plus extra for garnish)

Optional Toppings & Serving Ideas

• 1/2 cup crumbled queso fresco or cotija, or shredded cheddar/Monterey Jack
• Sour cream or plain Greek yogurt, for drizzling
• Additional lime wedges
• Hot sauce, to taste
• Tortilla chips, tostadas, or warm tortillas for scooping and wrapping
• Optional extras: sliced green onion, diced avocado, or pickled jalapeños

Step-by-Step Instructions

Step 1: Prep all the fresh flavors

Start by getting all your fresh ingredients ready; this makes the cooking go quickly. Finely dice 1/2 of a medium red onion. Dice the red bell pepper into small, bite-sized pieces so it blends nicely into the bean-and-corn mix. Seed and finely mince the jalapeño (leave some seeds in if you like more heat). Mince the garlic cloves. Zest the lime with a microplane or fine grater, then cut it in half and squeeze out 2–3 tablespoons of juice. Roughly chop the cilantro leaves and tender stems. Set everything in small bowls near the stove.

Step 2: Soften the onion and peppers

Place a large, heavy skillet (10–12 inch cast iron is ideal) over medium heat. Add the olive oil and let it heat for about 1 minute, until it shimmers. Add the diced red onion, bell pepper, and jalapeño to the pan. Cook, stirring occasionally, for 4–5 minutes, until the onion turns translucent and the peppers begin to soften. You should hear a gentle sizzle but not see any burning; if the vegetables start to brown too quickly, reduce the heat slightly.

Step 3: Bloom the spices with the garlic

Stir in the minced garlic, chili powder, ground cumin, smoked paprika, kosher salt, and black pepper. Cook, stirring constantly, for 30–60 seconds. This step, called blooming, wakes up the spices and infuses the oil with flavor. The mixture should smell very fragrant, but the garlic should not brown. If it looks like it might burn, immediately move to the next step and add the beans and corn.

Step 4: Add beans and corn, then heat through

Add the drained and rinsed black beans and the corn to the skillet. Stir well to coat everything in the spiced oil and vegetables. Spread the mixture into an even layer so it can heat evenly. Cook over medium heat for 5–7 minutes, stirring every minute or so. The goal is to warm everything through and let a few of the beans and corn start to lightly sizzle and pick up a bit of color on the bottom. If using frozen corn, cook until it is completely hot and no icy bits remain. Taste a spoonful and add a pinch more salt if needed.

Step 5: Finish with lime and cilantro

Turn off the heat. While the skillet is still very warm, sprinkle in the lime zest and pour in 2–3 tablespoons of the fresh lime juice. Add the chopped cilantro. Gently fold everything together so the citrus and herbs are evenly distributed, being careful not to mash the beans too much. Taste and adjust: add more salt for savoriness, more lime juice for brightness, or a pinch more smoked paprika if you want extra smokiness. If the mixture seems a bit dry, you can drizzle in an extra teaspoon of olive oil.

Step 6: Add toppings and serve warm

If you are using cheese, sprinkle the crumbled queso fresco or shredded cheese evenly over the hot bean-and-corn mixture. The residual heat will soften or lightly melt it. Add any extra toppings you like: a few dollops of sour cream or Greek yogurt, extra chopped cilantro, sliced green onion, diced avocado, or a drizzle of your favorite hot sauce. Serve the skillet directly at the table with sturdy spoons, tortilla chips for scooping, or warm tortillas for wrapping. Enjoy it while it is warm and comforting, straight from the pan.

Pro Tips

• Dry your beans well: After rinsing the black beans, let them drain thoroughly so the skillet does not get watery. This helps you get better flavor and a nicer, slightly toasty edge on the beans and corn.
• Adjust the heat level: For mild, remove all jalapeño seeds and ribs and skip the hot sauce. For spicy, keep some seeds, add a second jalapeño, or finish with a dash of chipotle hot sauce.
• Use a hot, heavy skillet: Cast iron holds heat well and lets the corn and beans develop light browning, which adds a delicious, slightly smoky note.
• Add lime off the heat: Stir in lime juice after turning off the burner so it stays bright and fresh rather than cooking down and becoming dull.
• Turn it into a meal: Spoon the mixture over rice or quinoa, or serve it with fried eggs or grilled chicken to make it a full, protein-packed dinner.

Variations

• Smoky Chipotle Version: Add 1–2 teaspoons of finely chopped chipotle peppers in adobo (or 1/2 teaspoon chipotle chili powder) along with the other spices for a deep, smoky heat.
• Mixed Bean Skillet: Swap one can of black beans for pinto or kidney beans for extra color and variety in texture.
• Cheesy Skillet Bake: After finishing with lime and cilantro, top generously with shredded cheese and broil for 2–3 minutes until bubbly and lightly browned, then serve as a hot dip with tortilla chips.

Storage & Make-Ahead

Let any leftovers cool to room temperature, then transfer to an airtight container. Refrigerate for up to 4 days. Reheat in a skillet over medium-low heat with a splash of water or a drizzle of olive oil, stirring occasionally until hot. You can also microwave individual portions, covered, for 1–2 minutes, stirring halfway. Add fresh lime juice and cilantro after reheating to brighten the flavors again. This dish does not freeze particularly well because the beans can become mealy, but it is excellent for meal prep in the fridge for a few days of quick snacks, taco fillings, or burrito bowls.

Nutrition (per serving)

Approximate values per serving (1/4 of recipe, without optional cheese or toppings): about 230 calories; 9 g protein; 36 g carbohydrates; 7 g fat; 9 g dietary fiber; 2 g saturated fat; 0 mg cholesterol; 540 mg sodium (will vary based on salt and brands used). Adding cheese or sour cream will increase the fat, protein, and calorie counts.