Southwestern Corn and Black Bean Skillet


A simple Southwest corn and black bean skillet that goes well with tacos, enchiladas, fish, and even burgers.

Prep Time:
20 mins
Cook Time:
10 mins
Total Time:
30 mins
8 servings


  • 4 ears corn, shucked and kernels removed

  • 1 small red bell pepper, diced

  • 1 large jalapeno pepper, seeded and minced

  • ¼ cup chopped red onion

  • 1 tablespoon lime juice

  • 2 teaspoons chili powder

  • 1 pinch salt and freshly ground black pepper to taste

  • 1 (15 ounce) can black beans, rinsed and drained

  • ¼ cup chopped cilantro


  1. Combine corn, bell pepper, jalapeno, onion, lime juice, chili powder, salt, and pepper in a bowl. Stir until evenly combined.

  2. Heat a large skillet over medium-high heat. Add corn mixture and cook until onion has softened, about 6 minutes. Stir in black beans and cook for 2 minutes more. Remove from heat and sprinkle cilantro over the top.

Nutrition Facts (per serving)

95 Calories
1g Fat
19g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 95
% Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Sodium 238mg 10%
Total Carbohydrate 19g 7%
Dietary Fiber 6g 20%
Total Sugars 2g
Protein 5g
Vitamin C 19mg 95%
Calcium 25mg 2%
Iron 1mg 8%
Potassium 339mg 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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