Black Beans And Corn Recipe nights are some of my favorite kind of dinners. They are simple, colorful, and full of flavor, and they always bring everyone to the table fast.This recipe uses canned black beans doctored up with just a few pantry spices, sweet corn, and a squeeze of lime. If you have 20 minutes, you can have this on the table and feel like a dinner hero.
Why You Will Love This Recipe
First, it is quick and easy. Here is how you can make this on a busy weeknight without stress.
Second, it is budget friendly. You do not need fancy ingredients, just these basics.
Third, it works for so many meals with black beans, from tacos to burrito bowls.
Fourth, it is full of plant protein and fiber, which makes it a great choice for black bean dinner recipes that keep everyone full.
Ingredients You Will Need
- Canned black beans, drained and rinsed. These are the heart of the dish and make this recipe quick and easy.
- Corn kernels, fresh or frozen. They add sweetness and color.
- Olive oil. This helps cook the onions and spices.
- Yellow onion, diced. It builds flavor from the start.
- Garlic cloves, minced. Just a little makes everything smell amazing.
- Ground cumin and chili powder. These warm spices give that cozy, bold taste.
- Salt and black pepper. Simple but important.
- Fresh lime juice. This wakes up all the flavors.
- Fresh cilantro, chopped. Optional, but it adds a bright finish.
Step by Step Instructions
- Heat a large skillet over medium heat. Add the olive oil and diced onion. Cook for 4 to 5 minutes, until the onion turns soft and slightly golden.
- Add the minced garlic. Stir for about 30 seconds, just until fragrant. Do not let it brown.
- Sprinkle in the cumin, chili powder, salt, and pepper. Stir the spices into the onions so they toast gently in the oil.
- Add the drained black beans and corn. Stir everything together so the beans are coated in the spices.
- Cook for 8 to 10 minutes, stirring now and then. The beans should be hot and the corn tender.
- Squeeze fresh lime juice over the top. Taste and adjust the salt if needed.
- Turn off the heat and sprinkle with chopped cilantro before serving.
Helpful Tips and Variations
- For black beans for burrito bowl nights, serve this mixture over rice with avocado, salsa, and shredded lettuce.
- If you love black bean tacos recipes, spoon the beans and corn into warm tortillas with cheese and a dollop of sour cream.
- Want a smoky twist like chipotle black beans copycat style? Add a spoon of chopped chipotle peppers in adobo sauce.
- If you prefer black bean recipes from dry beans, cook your beans ahead of time and use about 3 cups of cooked beans in place of canned.
- You can mash some of the beans in the skillet for a texture closer to a refried black beans recipe.
If you enjoy hearty bean dishes, you might also love this Brazilian rice and beans dinner for a cozy plant based meal. For something with a Southern touch, this Louisiana red beans and rice recipe is always comforting. And if you are in the mood for a veggie packed skillet, try this easy casserole with sausage and green beans or this Italian sausage with green beans and spinach for another simple dinner idea.
Serving and Storage
Serve this Black Beans And Corn Recipe warm as a side dish or as the main event with rice. It is perfect for taco night, spooned over greens for a quick salad, or tucked into quesadillas. I also love it with a fried egg on top for a simple lunch.
Black Beans And Corn Recipe
Ingredients
Equipment
Method
- Heat a large skillet over medium heat. Add the olive oil and diced onion. Cook for 4 to 5 minutes, until the onion turns soft and slightly golden.
- Add the minced garlic. Stir for about 30 seconds, just until fragrant. Do not let it brown.
- Sprinkle in the cumin, chili powder, salt, and pepper. Stir the spices into the onions so they toast gently in the oil.
- Add the drained black beans and corn. Stir everything together so the beans are coated in the spices.
- Cook for 8 to 10 minutes, stirring occasionally, until the beans are heated through and the corn is tender.
- Squeeze fresh lime juice over the top. Taste and adjust the salt if needed.
- Turn off the heat and sprinkle with chopped cilantro before serving.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave until warmed through. If it looks dry, add a splash of water and a squeeze of lime to freshen it up.
FAQs
Can I use this for Black Beans For Burrito Bowl?
Yes, absolutely. This recipe was made for burrito bowls. The beans are seasoned but not too spicy, so they pair well with rice, grilled chicken, or roasted veggies. Just layer everything in a bowl and add your favorite toppings. It is one of the easiest black bean dinner recipes you can make ahead for the week.
How do I make Canned Black Beans Doctored Up taste better?
The key is cooking them with onion, garlic, and spices instead of just heating them plain. Toasting cumin and chili powder in oil makes a big difference. A squeeze of lime at the end brightens everything. Even simple canned beans can taste homemade with a few small steps.
Can I turn this into a Cuban Black Beans Recipe?
You can give it a Cuban inspired twist by adding a bay leaf, a splash of vinegar, and a pinch of oregano while it cooks. Some people also add diced bell pepper. It will not be traditional, but it will have that warm, savory flavor many people love in Cuban black beans.
Is this good for meal prep and Meals With Black Beans?
Yes, it is perfect for meal prep. Make a big batch and use it in tacos, burrito bowls, salads, or wraps all week. It holds up well in the fridge and tastes even better the next day as the flavors blend together.
Final Thoughts from Ama
Some nights, you just need something simple that works. This Black Beans And Corn Recipe is one of those meals. It is colorful, filling, and kind to your grocery budget. Even if it is not perfect, it will still taste wonderful. And when you set it on the table, I hope it brings the same easy smiles it brings to my family here by the sea.