Chipotle-Beef Bean Skillet with Charred Corn
Ingredients
- 1 poundground beef
- ·yellow onion
- ·garlic
- 1 15 oz cancanned black beans
- 1½ cupsfrozen corn
- 1 14.5 oz candiced tomatoes
- 2 pepperschipotle peppers in adobo sauce
- 2 tablespoonsolive oil
- 1 teaspooncumin
- ·salt
- ·black pepper
- ·lime
- ·cilantro
Prep
- 01
Dice 1 medium yellow onion.
- 02
Mince 3 cloves garlic.
- 03
Drain 1 can (15 oz) black beans and rinse well.
- 04
Cut 1 lime into wedges.
- 05
Chop a small handful of cilantro for garnish.
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the ground beef and cook for 4–5 minutes, breaking it into small pieces as it browns. Drain excess fat if needed.
- 02
Add the diced onion to the skillet and cook for 2 minutes until softened. Stir in the minced garlic and cook for 30 seconds until fragrant.
- 03
Add 1 teaspoon cumin, stir, then pour in the drained black beans, corn, diced tomatoes (with liquid), and 2 chipotle peppers in adobo sauce (mashed slightly).
- 04
Simmer for 8–10 minutes, stirring occasionally, until the flavors meld and the corn is heated through. Season to taste with salt and pepper.
- 05
Remove from heat. Squeeze lime juice over the skillet, then scatter cilantro on top and serve.
Spice Tips
For gentle heat, use just 1 chipotle pepper. For more smoky spice, add 2–3 chipotles or stir in a pinch of cayenne at the end. A dollop of sour cream mellows the heat beautifully.
Serve with lime wedges, sour cream, diced avocado, or shredded cheddar on the side. Leftovers keep for 3 days in the fridge and reheat well.