Name: Cheesy Spicy Black Bean Skillet
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mexican-Inspired
Ingredients: 1 tablespoon olive oil; 1 small onion, finely chopped; 2 cloves garlic, minced; 1 jalapeño, deseeded and diced; 1 red bell pepper, chopped; 1 teaspoon ground cumin; 1/2 teaspoon smoked paprika; 1/4 teaspoon chili powder; 1/4 teaspoon cayenne pepper (optional); 2 (15 oz) cans black beans, drained and rinsed; 1/2 cup corn kernels (fresh or frozen); 1/2 cup chunky salsa; Salt and pepper to taste; 1 cup shredded cheddar cheese (or dairy-free alternative); 1/4 cup chopped cilantro; Juice of 1/2 lime; Optional toppings: avocado slices, sour cream, tortilla chips

A bold and hearty one-pan meal packed with spicy black beans, melty cheese, and vibrant veggies. I like how this dish brings together simple ingredients into something comforting, filling, and full of flavor. It’s perfect when I need a quick weeknight dinner or a satisfying vegetarian main that doesn’t skimp on taste.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 tablespoon olive oil

1 small onion, finely chopped

2 cloves garlic, minced

1 jalapeño, deseeded and diced

1 red bell pepper, chopped

1/2 teaspoon smoked paprika

1 teaspoon ground cumin

1/4 teaspoon chili powder

1/4 teaspoon cayenne pepper (optional, for extra heat)

2 (15 oz) cans black beans, drained and rinsed

1/2 cup corn kernels (fresh or frozen)

1/2 cup chunky salsa

Salt and pepper to taste

1 cup shredded cheddar cheese (or dairy-free alternative)

1/4 cup chopped cilantro

Juice of 1/2 lime

Optional toppings: avocado slices, sour cream, tortilla chips

Directions

I start by heating olive oil in a large skillet over medium heat.

I add chopped onion, garlic, and jalapeño and sauté for 2–3 minutes until they soften.

Then I stir in the red bell pepper and let it cook for another 3–4 minutes.

I mix in cumin, smoked paprika, chili powder, and cayenne, coating the veggies with those smoky and spicy flavors.

Next, I add the black beans, corn, and salsa. I cook everything together for 5–6 minutes, stirring occasionally until it’s heated through.

After that I season with salt and pepper to my taste.

I reduce the heat and sprinkle shredded cheese evenly on top.

Then I cover the skillet and let it sit for 2–3 minutes, just until the cheese is perfectly melted.

I finish it with fresh lime juice and a sprinkle of chopped cilantro.

I serve it hot, often with avocado slices, a dollop of sour cream, or some crunchy tortilla chips on the side.

Servings and timing

Servings: 4

Prep time: 10 minutes

Cooking time: 15 minutes

Total time: 25 minutes

Calories per serving: Approximately 310 kcal

Variations

Make it vegan: I swap in my favorite dairy-free cheese or skip the cheese entirely and top with avocado or vegan sour cream.

Add grains: I sometimes serve this over rice or quinoa for an even more filling meal.

Amp up the veggies: I’ve added zucchini, spinach, or mushrooms when I want to clean out the fridge.

Spice it up: For serious heat, I add more cayenne or throw in a diced chipotle pepper in adobo.

Change the beans: Pinto or kidney beans work well if I’m out of black beans.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. For reheating, I use the microwave for quick meals or warm it up on the stovetop over medium heat, adding a splash of water or broth to loosen it up if needed. I don’t recommend freezing it because the texture of the veggies and beans can get mushy.

FAQs

What can I serve with this cheesy spicy black bean skillet?

I often pair it with warm tortillas, rice, or a simple green salad. It also works great as a filling for burritos or quesadillas.

Is this recipe vegan-friendly?

It can be. I just use a dairy-free cheese or skip the cheese altogether and add creamy toppings like avocado or vegan sour cream.

Can I make this ahead of time?

Yes, I sometimes prepare the whole dish a day in advance and just reheat it. The flavors get even better the next day.

How spicy is this dish?

It has a mild to medium heat, depending on the jalapeño and chili powders. For more heat, I add the optional cayenne pepper or a spicier salsa.

Can I use dried black beans instead of canned?

Absolutely, I cook dried black beans in advance and substitute about 3 cups for the two cans in the recipe.

Conclusion

This cheesy spicy black bean skillet has become one of my go-to meals when I need something quick, comforting, and full of flavor. I love how versatile it is—I can make it as mild or spicy as I want, throw in whatever veggies I have, and customize it with different toppings. Whether I’m cooking for myself or feeding friends, this one-pan wonder always hits the spot.

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