Charred Cumin Beef & Black Bean Skillet
Ingredients
- 1 poundground beef
- 2 cans (15 oz each)black beans
- ·yellow onion
- ·garlic
- ·jalapeño
- ·cumin
- ·smoked paprika
- ·cayenne pepper
- ·olive oil
- ·lime
- ½ cupchicken broth
- ·salt
- ·black pepper
- ·cilantro
Prep
- 01
Dice 1 medium yellow onion.
- 02
Mince 3 cloves garlic.
- 03
Seed and dice 1 jalapeño.
Method
- 01
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the ground beef, breaking it into small pieces as it cooks, until browned and no pink remains, about 5–6 minutes. Drain excess fat if needed.
- 02
Add the cooked onion, garlic, and jalapeño to the skillet. Cook for 1 minute until fragrant.
- 03
Stir in 1 1/2 teaspoons cumin, 1 teaspoon smoked paprika, and 1/4 teaspoon cayenne pepper. Toast the spices for 30 seconds, stirring constantly.
- 04
Add the black beans (drained and rinsed) and 1/2 cup chicken broth. Stir well and bring to a simmer over medium heat. Cook for 5–7 minutes until the broth slightly reduces and flavors meld.
- 05
Squeeze the juice of 1 lime over the skillet. Taste and season with salt and black pepper to your liking.
- 06
Transfer to bowls and top with fresh cilantro. Serve as is or with rice, tortillas, or cornbread.
Spice Tips
For a milder dish, remove the jalapeño seeds or use half a pepper. For extra heat, add 1/4 teaspoon more cayenne or a pinch of red pepper flakes. A splash of hot sauce (sriracha or habanero) stirred in at the end amps up both spice and complexity.
Leftovers keep for 3 days in the fridge and reheat well. Serve with avocado, sour cream, or a fried egg on top for extra richness. Works great over rice or tucked into warm tortillas.