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Black Bean Skillet Dinner Recipe with Quick-Pickled Red Onion & Lime Crema

This flavorful black bean skillet dinner is a vegetarian twist on chili, served with tangy quick-pickled red onions and a zesty lime crema for a satisfying and vibrant weeknight meal.
The recipe is quick to prepare, full of hearty textures, and pairs well with tortillas or a fresh salad.
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Cook Time 40 minutes
Course Dinner
Cuisine Mexican-Inspired
Servings 4

Equipment

  • Microplane or fine grater
  • Large skillet

Ingredients
  

For the Crema:

  • Finely grated zest of 1 lime
  • 1 garlic clove grated or minced
  • 1 cup sour cream or Greek yogurt
  • Pinch of kosher salt

For the Pickled Onion:

  • Juice of 1 lime
  • 1 small red onion very thinly sliced
  • 1 teaspoon sugar
  • ¼ teaspoon kosher salt

For the Beans:

  • 1½ tablespoons extra-virgin olive oil
  • 1 small yellow onion diced
  • 3 medium cubanelle peppers seeded and diced (about 1 cup; substitute green bell peppers if needed)
  • 1 small jalapeño seeded and finely chopped
  • 1 garlic clove grated or minced
  • 2 teaspoons dried oregano
  • 1 teaspoon chili powder
  • 3 cups cooked black beans canned (rinsed and drained) or homemade
  • 1 15- ounce can diced tomatoes with their juices
  • 1 teaspoon kosher salt plus more to taste
  • Diced avocado optional, for garnish
  • Fresh cilantro leaves for garnish

Instructions
 

  • Prepare the Lime Crema:
    In a small mixing bowl, combine the finely grated lime zest, minced garlic, and sour cream or Greek yogurt. Sprinkle in a pinch of kosher salt, then stir until smooth. Set aside for later use.
  • Make the Quick-Pickled Onion:
    In a separate small bowl, mix the lime juice, thinly sliced red onion, sugar, and kosher salt. Let the mixture sit at room temperature to pickle while you prepare the beans.
  • Cook the Black Bean Skillet:
    Heat the olive oil in a large skillet over medium-high heat. Once hot, add the diced yellow onion, cubanelle peppers (or green bell pepper, if substituting), and jalapeño. Stir frequently and cook until the vegetables are softened and slightly browned at the edges, about 10 to 12 minutes.
    Add the minced garlic, dried oregano, and chili powder. Cook for 1 to 2 minutes, stirring, until the mixture becomes aromatic.
    Stir in the black beans, canned diced tomatoes with their juices, water, and kosher salt. Lower the heat to medium and let the mixture simmer for about 20 minutes, stirring occasionally, until it thickens. Taste and adjust the seasoning with more salt if needed.
  • Assemble and Serve:
    Divide the cooked bean mixture into bowls or plates. Top each portion with the quick-pickled onions, dollops of lime crema, and fresh cilantro leaves. If desired, add diced avocado as a garnish.

Notes

  • For added variety, serve with warm corn or flour tortillas.
  • This recipe pairs well with a summer tomato salad or a winter citrus salad.
  • Skip the lime crema if preferred, or use plain yogurt as an easy substitute.
Keyword Black bean bowl ideas, dinner recipe, Lime crema recipe, quick vegetarian dinner ideas, Skillet black beans, Weeknight vegetarian chili
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