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Black Bean Skillet Dinner

Black Bean Skillet Dinner

Entrees
Course
Difficulty
Moderate
Pulse Type
Beans
Specialty Diet
Gluten-free
Nutrition
500 calories or less
Cook Time
40 minutes

Nutrition

View nutritional facts per serving ›

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Ingredients

Servings:

Lime Crema:

  • lime zest zest of one
  • 1 clove garlic minced
  • 1 cup yogurt Greek, plain; or sour cream (use dairy free if desired)
  • pinch salt kosher

Pickled Onions:

  • 1 lime juice juice of 1 lime
  • 1 small onion red; very thinly sliced
  • 1 tsp sugar granulated
  • 1/4 tsp salt kosher

Beans:

  • 1 1/2 tbsp olive oil
  • 1 small onion yellow; diced
  • 1/2 bell pepper red; seeded and diced
  • 1/2 bell pepper green; seeded and diced
  • 1 small jalapeno pepper seeded and finely chopped
  • 1 clove garlic minced
  • 2 tsp oregano dried
  • 1 tsp chili powder
  • 2 15 oz cans black beans rinsed and drained
  • 1 15 ox can tomatoes diced, with their juices
  • 1 tsp salt kosher
  • toppings Sliced avocado, fresh cilantro leaves – for serving

Instructions

Lime Crema:

  1. In a small bowl, combine the lime zest, garlic, and Greek yogurt. Season with a pinch of salt. Set aside.

Pickled Onions:

  1. In another small bowl, combine the lime juice, red onion, sugar, and salt. Let the mixtures stand while you prepare the beans.

Beans:

  1. Heat the olive oil in a large skillet over medium-high heat. Add the onion, peppers, and jalapeño. Cook, stirring frequently, until the vegetables are softened and browned at the edges, 10-12 minutes. Stir in the garlic, oregano, and chili powder. Cook for 1-2 minutes. Stir in the black beans, tomatoes with juices, 2/3 cup water, and salt. Reduce the heat to medium and simmer until the mixture has thickened, about 20 minutes. Taste and add more salt, if needed.
  2. Serve the beans over rice or quinoa with sliced avocado, cilantro, the lime crema, and pickled onions.

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