20-Minute Black Bean Taco Skillet

Black beans, salsa, corn, and cheddar simmer together in a quick taco-seasoned skillet, served with warm tortillas for an easy vegetarian dinner.

Prep: 5 min · Cook: 15 min · Yield: 4 · Method: Stovetop

Ingredients

• 2 15-ounce cans black beans
• 1 cup salsa
• 1 cup corn
• 1 tablespoon taco seasoning
• 1 cup cheddar cheese
• 8 flour tortillas

Cooking instructions

1. Drain and rinse the black beans. Add them to a large skillet with the salsa, corn, and taco seasoning. Stir to combine. (about 3 min)
2. Bring the mixture to a gentle simmer over medium heat. Cook, stirring occasionally, until hot and slightly thickened. (about 8 min) — Medium heat
3. Sprinkle the cheddar evenly over the skillet. Cover and cook until the cheese is melted. (about 2 min) — Medium-low heat
4. Warm the tortillas in a dry skillet over medium heat, about 20 seconds per side. Serve with the hot bean mixture. (about 2 min) — Medium heat