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5.0 from 3 votes

Black Bean Skillet Dinner

Black Bean Skillet Dinner with pickled onions and lime crema is a favorite weeknight meal. Serve with brown rice, cilantro lime rice, quinoa, or tortillas.

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Course: Main Course
Cuisine: American

Ingredients

For the Lime Crema:
  • zest of 1 lime
  • 1 clove garlic, minced
  • 1 cup plain Greek yogurt or sour cream
  • Pinch of kosher salt
For the Pickled Onions:
  • Juice of 1 lime
  • 1 small red onion, very thinly sliced
  • 1 teaspoon granulated sugar
  • 1/4 teaspoon kosher salt
For the Beans:
  • 1 1/2 tablespoons olive oil
  • 1 small yellow onion, diced
  • 1/2 red bell pepper, seeded and diced (about 1/2 cup)
  • 1/2 green bell pepper, seeded and diced (about 1/2 cup)
  • 1 small jalapeno, seeded and finely chopped
  • 1 clove garlic, minced
  • 2 teaspoons dried oregano
  • 1 teaspoon chili powder
  • 2 15 oz cans black beans, rinsed and drained
  • 1 15 oz can diced tomatoes, with their juices
  • 1 teaspoon kosher salt
  • Sliced avocado and fresh cilantro leaves-for serving

Instructions

    Cup of Yum
  1. Make the Crema: In a small bowl, combine the lime zest, garlic, and Greek yogurt. Season with a pinch of salt. Set aside.
  2. Make the Pickled Red Onions: In another small bowl, combine the lime juice, red onion, sugar, and salt. Let the mixtures stand while you prepare the beans.
  3. Cook the Beans: 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.
  4. We like to serve the beans over rice or quinoa with sliced avocado, cilantro, the lime crema, and pickled onions.

Notes

  • Recipe from Dinner by Mellissa Clark.