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Black Beans And Corn Recipe

This Black Beans and Corn Recipe is fast, fresh, and full of bold flavor. Made with simple pantry staples, it comes together in just 20 minutes. Perfect for tacos, bowls, or as a tasty side, it is a budget friendly meal your whole family will love.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: American, Mexican-Inspired
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cans (15 oz each) black beans drained and rinsed
  • 1 cup corn kernels fresh or frozen
  • 1 tbsp olive oil
  • 1 small yellow onion diced
  • 2 cloves garlic minced
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp salt or to taste
  • 1/4 tsp black pepper
  • 1 lime juiced
  • 2 tbsp fresh cilantro chopped (optional)

Equipment

  • Large Skillet
  • Wooden Spoon

Method
 

  1. 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.
  2. Add the minced garlic. Stir for about 30 seconds, just until fragrant. Do not let it brown.
  3. Sprinkle in the cumin, chili powder, salt, and pepper. Stir the spices into the onions so they toast gently in the oil.
  4. Add the drained black beans and corn. Stir everything together so the beans are coated in the spices.
  5. Cook for 8 to 10 minutes, stirring occasionally, until the beans are heated through and the corn is tender.
  6. Squeeze fresh lime juice over the top. Taste and adjust the salt if needed.
  7. Turn off the heat and sprinkle with chopped cilantro before serving.

Notes

For a smoky twist, add a spoonful of chopped chipotle peppers in adobo sauce. To make it closer to a refried texture, mash some of the beans in the skillet before serving. This mixture works beautifully in tacos, burrito bowls, salads, or as a simple side dish.