Chipotle Mushroom and Black Bean Skillet

• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 8 ounces mushrooms, sliced
• 1 can (15 ounces) black beans, drained and rinsed
• 1 can (8 ounces) tomato sauce
• 1 tablespoon chipotle chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup water
• 2 tablespoons fresh cilantro, chopped
• Juice of 1 lime
• Shredded cheese for garnish (optional)

Steps

1. 1 Heat olive oil in a large skillet over medium heat.
2. 2 Add onion and garlic, sauté until translucent.
3. 3 Stir in mushrooms and cook until softened.
4. 4 Add black beans, tomato sauce, chili powder, smoked paprika, cumin, salt, and pepper.
5. 5 Pour in water, stir to combine, and let simmer for 10 minutes.
6. 6 Stir in cilantro and lime juice.
7. 7 Taste and adjust seasoning if needed.
8. 8 Serve hot, garnished with cheese if desired.

Equipment

• Large skillet

Variations

• Add a can of diced green chiles for extra heat.
• Stir in cooked quinoa or rice for a heartier dish.

Substitutions

• Substitute mushrooms with diced zucchini for a different texture.
• Use canned diced tomatoes instead of tomato sauce for a chunkier consistency.

Pairings

• Serve with a side of Mexican street corn.
• A lime wedge on the side adds a refreshing touch.

Nutrition

Tips

• For a smokier flavor, add a minced chipotle pepper in adobo sauce.
• Serve with a side of avocado slices for extra creaminess.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or broth.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove.

Serving Suggestions

• Pair with a fresh corn salad.
• Serve alongside warm tortillas for a complete meal.

FAQ