Smoky Beef & Black Bean Skillet with Charred Jalapeños
Ingredients
- 1 poundground beef
- 2 cans (15 oz each)black beans
- 1yellow onion
- 2jalapeño peppers
- 3 clovesgarlic
- 1 teaspoonsmoked paprika
- 1 teaspooncumin
- ¼ teaspooncayenne pepper
- ¾ cupbeef broth
- 1lime
- 2 tablespoonsolive oil
- 1 to tastesalt and black pepper
- ¼ cupfresh cilantro
Prep
- 01
Dice 1 yellow onion.
- 02
Mince 3 cloves garlic.
- 03
Slice 2 jalapeños into thin rings, removing seeds if you prefer less heat.
- 04
Chop 1/4 cup fresh cilantro.
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add ground beef and cook 5–6 minutes, breaking it into small pieces, until browned. Drain excess fat if needed.
- 02
Add minced garlic and cook 30 seconds until fragrant. Stir in smoked paprika, cumin, and cayenne pepper. Cook 1 minute more.
- 03
Add drained and rinsed black beans and beef broth. Stir well. Reduce heat to medium and simmer 8–10 minutes, stirring occasionally, until thickened slightly.
- 04
Push the skillet contents to one side. Add charred jalapeño slices to the empty side and toast 2 minutes. Stir everything together.
- 05
Squeeze lime juice over the skillet. Taste and adjust salt and pepper. Top with chopped cilantro and serve hot.
Spice Tips
For milder heat, remove the jalapeño seeds before charring and use 1/8 teaspoon cayenne instead of 1/4. For serious fire, keep the jalapeño seeds and add a pinch of red pepper flakes. Fresh lime and cilantro naturally cool the heat — don't skip them.