Recipe Background
Black Bean Fajita Skillet sparks joy with its quick, comforting prep.
The first time I made my Black Bean Fajita Skillet was during a whirlwind of wedding preparations. It was the morning after we'd received a mountain of RSVPs, and my partner and I were knee-deep in seating charts and music playlists. Our tiny kitchen was filled with bright morning light and a counter cluttered with stationery and envelopes. I wanted something quick yet memorable, so I reached for the ever-reliable can of black beans always lurking in our pantry. Those sliced fajita vegetables I had stocked up in the fridge were a lifesaver, transforming chaos into calm. A vibrant Southwest-style seasoning sat invitingly on the shelf, hinting at its potential to add flavor without fuss.
As the skillet sizzled, a feeling of calm washed over me. Sautéing vegetables in olive oil is soothing in its rhythm, and as they softened, the stress of decision-making faded. Adding freshly rinsed black beans turned that humble array into a hearty meal. I couldn't help but smile at the sizzling sounds and tantalizing aroma reminding me of road trips to the southwest and carefree days. A sprinkle of cheddar cheese was all it took to crown our efforts, the cheese delivering tiny comforting hugs with each bite. For cleaner bites, I recommend turning off the skillet for a minute before serving—it lets the flavors settle beautifully.
That simple dish eased us back to our wedding planning, but with a full spirit and belly, it no longer felt like a mountain to climb. Black Bean Fajita Skillet became our go-to dish for moments when life seemed both busy and beautiful.
Ingredients
- 1 tablespoon olive oil
- 1 (12-ounce) package sliced fajita vegetables
- 1 (15-ounce) can no-salt-added black beans rinsed
- 1/2 teaspoon salt-free Southwest-style seasoning blend
- 1/4 teaspoon salt
- 1/4 cup coarsely shredded cheddar cheese plus 1 ounce, optional, shredded
Directions
- In a large skillet over medium heat, add the oil and the fajita vegetables and sauté until the veggies are tender, about 10 minutes.
- Stir the black beans, the Southwest-style seasoning, and the salt into the veggies and cook, stirring, until the beans are heated through, about 1 minute.
- Divide the veggie and bean mixture between two bowls and top each with 2 tablespoons of the cheese.
- Serve.
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