Black Bean Skillet Dinner with pickled onions and lime cremais a favorite weeknight meal. Serve with brown rice, cilantro lime rice, quinoa, or tortillas.
Prep Time10 minutesmins
Cook Time30 minutesmins
Total Time40 minutesmins
Course: Main Course
Cuisine: American
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Ingredients
For the Lime Crema:
Zest of 1 lime
1clovegarlic,minced
1cupplain Greek yogurt or sour cream
Pinchof kosher salt
For the Pickled Onions:
Juice of 1 lime
1small red onion,very thinly sliced
1teaspoongranulated sugar
1/4teaspoonkosher salt
For the Beans:
1 1/2tablespoonsolive oil
1small yellow onion,diced
1/2red bell pepper,seeded and diced (about 1/2 cup)
1/2green bell pepper,seeded and diced (about 1/2 cup)
Make the Crema: In a small bowl, combine the lime zest, garlic, and Greek yogurt. Season with a pinch of salt. Set aside.
Make the Pickled Red Onions: In another small bowl, combine the lime juice, red onion, sugar, and salt. Let the mixtures stand while you prepare the beans.
Cook the Beans: Heat the olive oil in a large skillet over medium-high heat. Add the onion, peppers, and jalapeƱo. Cook, stirring frequently, until the vegetables are softened and browned at the edges, 10-12 minutes. Stir in the garlic, oregano, and chili powder. Cook for 1-2 minutes. Stir in the black beans, tomatoes with juices, 2/3 cup water, and salt. Reduce the heat to medium and simmer until the mixture has thickened, about 20 minutes. Taste and add more salt, if needed.
We like to serve the beans over rice or quinoa with sliced avocado, cilantro, the lime crema, and pickled onions.