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Black Bean Skillet Dinner

Black Bean Skillet Dinner with pickled onions and lime crema is a favorite weeknight meal. Serve with brown rice, cilantro lime rice, quinoa, or tortillas.
5 from 1 vote


For the Lime Crema:

  • Zest of 1 lime
  • 1 clove garlic, minced
  • 1 cup plain Greek yogurt or sour cream
  • Pinch of kosher salt

For the Pickled Onions:

  • Juice of 1 lime
  • 1 small red onion, very thinly sliced
  • 1 teaspoon granulated sugar
  • 1/4 teaspoon kosher salt

For the Beans:

  • 1 1/2 tablespoons olive oil
  • 1 small yellow onion, diced
  • 1/2 red bell pepper, seeded and diced (about 1/2 cup)
  • 1/2 green bell pepper, seeded and diced (about 1/2 cup)
  • 1 small jalapeno, seeded and finely chopped
  • 1 clove garlic, minced
  • 2 teaspoons dried oregano
  • 1 teaspoon chili powder
  • 2 15 oz cans black beans, rinsed and drained
  • 1 15 oz can diced tomatoes, with their juices
  • 1 teaspoon kosher salt
  • Sliced avocado and fresh cilantro leaves-for serving


  • 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 jalapeño. 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.


Recipe from Dinner by Mellissa Clark. 

Have you tried this recipe?

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