Easy Vegetarian Black Bean Taco Skillet

Monday nights in our house used to be a battleground — three kids, three different opinions about dinner, and me trying to get something on the table before the post-homework meltdown. This skillet changed everything. It’s basically deconstructed tacos in a pan, and everyone gets to top it however they want. My oldest loads his with hot sauce, my youngest picks out the peppers (of course), and my husband just eats it straight from the skillet when he thinks I’m not looking. Twenty minutes, one pan, zero complaints.

aka The Monday Night Miracle

Ingredients

• 2 tablespoons avocado oil
• 1 medium yellow onion, diced
• 1 red bell pepper, diced
• 1 jalapeño, seeded and minced (optional)
• 3 cloves garlic, minced
• 2 cans (15 oz each) black beans, drained and rinsed
• 1 can (14.5 oz) Jovial diced tomatoes (free of citric acid, sugar and salt)
• 1 cup frozen fire-roasted corn kernels
• 1 tablespoon chili powder
• 1½ teaspoons ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon garlic powder
• ½ teaspoon sea salt
• ¼ teaspoon freshly ground black pepper
• 1 tablespoon coconut aminos
• 1 cup shredded cheddar or Mexican blend cheese

For Serving

• 1 ripe avocado, sliced
• Fresh cilantro, chopped
• Sour cream or plain Greek yogurt
• Lime wedges
• Hot sauce of choice
• Warm corn tortillas or tortilla chips

Instructions

1. Sauté the aromatics: Heat the avocado oil in a large (12-inch) cast iron or heavy-bottomed skillet over medium-high heat until shimmering, about 1 minute. Add the diced onion and bell pepper and cook, stirring occasionally, for 4–5 minutes until softened and the onion is translucent. Add the jalapeño and garlic and cook 30 seconds more until fragrant.
2. Add the beans and spices: Add the drained black beans, diced tomatoes (with their juices), frozen corn, chili powder, cumin, smoked paprika, garlic powder, salt, pepper, and coconut aminos. Stir everything together well and bring to a simmer.
3. Simmer and meld: Reduce heat to medium-low and cook for 8–10 minutes, stirring occasionally, until the liquid has reduced by about half and the mixture is thick and saucy — not soupy. Taste and adjust seasoning (more salt, more chili powder, etc.).
4. Melt the cheese: Sprinkle the shredded cheese evenly over the top. Cover the skillet with a lid (or a sheet of foil) and cook for 2 minutes until the cheese is melted and bubbly.
5. Serve: Remove from heat and top with sliced avocado, fresh cilantro, a squeeze of lime, and dollops of sour cream. Serve straight from the skillet with warm corn tortillas or tortilla chips for scooping.

Tips

• Make it vegan: Skip the cheese or use a plant-based shredded cheese. Coconut yogurt works great as a sour cream sub.
• Protein boost: Crumble in some seasoned tempeh or add a drained can of lentils for extra protein.
• Meal prep: The bean mixture (without cheese) keeps beautifully for 4 days in the fridge. Reheat in a skillet and add fresh cheese and toppings.
• Kid-friendly: Skip the jalapeño and reduce chili powder to 1 teaspoon for milder flavor.