Ingredients:

  • 1 tbsp (15ml) Olive Oil
  • 1 small (110g) Yellow Onion, diced
  • 1 large (150g) Red Bell Pepper, diced
  • 3 cloves (9g) Garlic, minced
  • 2 (15 oz / 425g) cans Black Beans, drained and rinsed
  • 1 cup (150g) Frozen Corn
  • 1 tbsp (16g) Chili Powder
  • 1 tsp (2g) Ground Cumin
  • ½ tsp (3g) Smoked Paprika
  • ½ tsp (3g) Salt
  • ¼ tsp (1.5g) Black Pepper
  • ½ cup (120ml) Vegetable Broth
  • 1 cup (115g) Shredded Sharp Cheddar or Pepper Jack
  • 1 tbsp (15ml) Fresh Lime Juice
  • ¼ cup (10g) Fresh Cilantro, chopped

Instructions:

  1. Heat the olive oil over medium-high heat. Add the diced onion and red bell pepper, stirring occasionally for 5-7 minutes until the edges are slightly charred and translucent. Stir in the minced garlic and cook for another 60 seconds until fragrant.
  2. Lower the heat to medium. Stir in the drained black beans, frozen corn, chili powder, cumin, smoked paprika, salt, and pepper. Pour in the vegetable broth and stir to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer for 8-10 minutes until the liquid has reduced by half and created a thick, glossy sauce.
  3. Spread the bean mixture evenly across the skillet. Sprinkle the shredded cheese over the top. Cover the skillet with a lid for 1-2 minutes until the cheese is fully melted and bubbly. Remove from heat, drizzle with fresh lime juice, and garnish with chopped cilantro.