Can I use canned corn instead of frozen?

Absolutely. Just drain it well and toss it in like you would frozen.

Is it freezer-friendly?

Totally! Cool it first, then freeze in portions. It reheats perfectly for a quick lunch or lazy dinner.

You bet! Just skip the cheese or use your favorite plant-based alternative.

What should I serve it with?

It’s great on its own, but it also shines over rice, tucked in tortillas, or topped with crushed tortilla chips.

Fast Black Bean and Corn Skillet: Joyful 400-Cal Meal

Name: Fast Black Bean and Corn Skillet
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Southwestern
Ingredients: 1 tablespoon olive oil; 1 medium yellow onion, diced; 1 red bell pepper, diced; 3 cloves garlic, minced; 2 (15-ounce) cans black beans, rinsed and drained; 1 ½ cups frozen corn (or 1 15-ounce can, drained); 1 (10-ounce) can diced tomatoes with green chilies (like Ro-Tel), undrained; 1 cup salsa (mild, medium, or hot); 1 ½ teaspoons chili powder; 1 teaspoon smoked paprika; 1 teaspoon cumin; ½ teaspoon dried oregano; Salt and black pepper, to taste; 1 cup shredded cheese (Cheddar, Monterey Jack, or Mexican blend); Optional toppings: chopped cilantro, sliced green onions, avocado, sour cream, lime juice

Description

A bold, flavor-packed one-skillet dinner made in just 30 minutes! This Fast Black Bean and Corn Skillet is a cozy, hearty, and cheesy meal perfect for busy weeknights.

Ingredients

Scale

1 tablespoon olive oil
1 medium yellow onion, diced
1 red bell pepper, diced
3 cloves garlic, minced
2 (15-ounce) cans black beans, rinsed and drained
1 ½ cups frozen corn (or 1 15-ounce can, drained)
1 (10-ounce) can diced tomatoes with green chilies (like Ro-Tel), undrained
1 cup salsa (mild, medium, or hot)
1 ½ teaspoons chili powder
1 teaspoon smoked paprika
1 teaspoon cumin
½ teaspoon dried oregano
Salt and black pepper, to taste
1 cup shredded cheese (Cheddar, Monterey Jack, or Mexican blend)
Optional toppings: chopped cilantro, sliced green onions, avocado, sour cream, lime juice

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Instructions

Heat a large skillet over medium-high heat. Add olive oil, then diced onion and red bell pepper. Cook for 5–7 minutes until softened.
Stir in minced garlic, chili powder, smoked paprika, cumin, and oregano. Cook for 1 minute until fragrant.
Add black beans, corn, diced tomatoes with juices, and salsa. Stir to combine.
Bring to a simmer, cover, and cook for 10 minutes. Uncover and simmer 2–3 minutes more if too watery.
Season with salt and black pepper to taste.
Sprinkle cheese on top, then cover to melt or broil for 1–2 minutes until bubbly.
Garnish with your favorite toppings and serve hot.

Notes

For a spicier version, use hot salsa or add a pinch of cayenne.

Easily make this vegan by skipping the cheese or using a plant-based alternative.

Great served on its own, over rice, in a wrap, or topped with crushed tortilla chips.

Leftovers store well for up to 4 days in the fridge or can be frozen for later meals.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: Southwestern

Nutrition

Serving Size: 1 bowl (approx. 1/4 of recipe)
Calories: 400 kcal
Sugar: 6g
Sodium: 680mg
Fat: 12 g
Saturated Fat: 4 g
Unsaturated Fat: 7g
Trans Fat: 0 g
Carbohydrates: 50g
Fiber: 12 g
Protein: 15 g
Cholesterol: 15mg