Lime-Cilantro Kidney Bean Skillet with Charred Corn
Ingredients
- 2 tablespoonolive oil
- 1 mediumyellow onion
- 3 clovegarlic
- 1½ cupfrozen corn
- 1 mediumred bell pepper
- 2 can (15 oz each)kidney beans (drained and rinsed)
- 2 wholelime
- 1 teaspooncumin
- ½ teaspoonsmoked paprika
- ½ teaspoonsalt
- ¼ teaspoonblack pepper
- ½ cup, packedfresh cilantro
- ½ cupcotija cheese (crumbled, optional)
Prep
- 01
Dice 1 medium yellow onion.
- 02
Mince 3 cloves garlic.
- 03
Dice 1 medium red bell pepper.
- 04
Chop 1/2 cup packed fresh cilantro.
Method
- 01
Heat olive oil in a large skillet over medium-high heat.
- 02
Add diced onion and cook for 3 minutes, stirring often, until softened and starting to turn golden.
- 03
Stir in minced garlic and cook for 30 seconds until fragrant.
- 04
Add frozen corn and diced bell pepper; cook for 4–5 minutes, stirring occasionally, until the corn begins to char at the edges and pepper softens.
- 05
Stir in drained kidney beans, cumin, smoked paprika, salt, and black pepper. Cook for 2–3 minutes until beans are heated through.
- 06
Remove from heat and squeeze juice from both limes into the skillet. Stir in chopped cilantro.
- 07
Taste and adjust salt and lime as needed. Serve warm, topped with cotija cheese if desired.
Spice Tips
For gentle heat, add a pinch of cayenne or 1/4 teaspoon red pepper flakes to the skillet with the spices. For more depth, stir in 1 teaspoon adobo sauce from canned chipotles. A dash of hot sauce at the table lets diners dial in their own heat.
This skillet is great served over rice, with tortillas, or as a side to grilled chicken. Leftovers keep for 3 days refrigerated and reheat beautifully.