Smoky Chipotle Beef and Black Bean Skillet

• 1 pound ground beef
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 chipotle pepper in adobo sauce, minced
• 1 can (15 ounces) black beans, drained and rinsed
• 1 cup frozen corn
• 1 bell pepper, diced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1 teaspoon oregano
• 1 can (14.5 ounces) diced tomatoes
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Steps

1. 1 Heat olive oil in a large skillet over medium heat.
2. 2 Add diced onion and bell pepper, cook until softened, about 5 minutes.
3. 3 Add minced garlic and cook for another minute.
4. 4 Add ground beef, breaking it into small pieces with a spoon, and cook until browned.
5. 5 Stir in cumin, chili powder, smoked paprika, oregano, and minced chipotle pepper; cook for 1 minute.
6. 6 Add diced tomatoes, black beans, and frozen corn. Stir to combine.
7. 7 Simmer uncovered for 10 minutes, allowing flavors to meld.
8. 8 Season with salt and pepper to taste.
9. 9 Garnish with fresh cilantro before serving.

Equipment

• Large skillet

Variations

• Add cooked quinoa or rice for a more substantial meal.
• For a vegetarian version, substitute ground beef with crumbled tempeh or extra black beans.

Substitutions

• If chipotle peppers are unavailable, use 1 teaspoon of hot smoked paprika.
• Substitute bell pepper with zucchini or mushrooms.

Pairings

• Perfect alongside a classic Mexican rice or a simple green salad.
• Pair with a cold cerveza for a complete Tex-Mex experience.

Nutrition

Tips

• For extra heat, add another minced chipotle pepper.
• Serve with a squeeze of lime for a fresh zing.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop over medium heat.

Freezing: Freezes well for up to 3 months. Thaw in the refrigerator overnight before reheating.

Serving Suggestions

• Pair with warm corn tortillas and a fresh avocado salad.
• Serve with a dollop of sour cream and a sprinkle of shredded cheese.

FAQ