Black Bean Weeknight Skillet

Ingredients

• 1 Tbsp Olive oil
• 1 small Yellow onion, diced
• 1 Garlic clove, minced
• 2 cans (15 oz / 425 g each) Black beans, drained and rinsed
• 1 tsp Ground cumin
• 1 tsp Chili powder
• ¾ tsp Kosher salt
• 1 Tbsp Lime juice
• 8 Corn tortillas, warmed

Method

1. Warm oil in a skillet over medium. Cook onion 5 minutes until soft. Add garlic 30 seconds.
2. Stir in beans, cumin, chili powder, and salt. Mash about a third of the beans.
3. Cook 5–7 minutes until thick. Splash in a little water if it sticks.
4. Finish with lime. Serve with warm tortillas.

Nutrition

Kitchen estimate only, not lab-verified. Bean-based dinner; tortillas and toppings change the plate.

Guest diet / allergy swaps

Short kitchen notes for guests. A fuller gluten-free or dairy-free ingredient list, when we have one, is in the panels below.

• No beans

  This recipe is the beans — pick another dinner.

• Spicy

  Add minced jalapeño with the onion.

• Gluten-free style

  Use corn tortillas labeled gluten-free; skip flour tortillas.

  • United States: Corn tortillas labeled gluten-free, or a bowl of rice, replace flour tortillas.
  • United Kingdom: Free-from corn tortillas vary by shop. Rice is the reliable serve if the tortilla label is unclear.