Waka Smoky Black Bean & Corn Skillet

Ingredients

• 1 can (15 oz / 425 g) black beans (canned, drained and rinsed)
• 1 cup (about 150 g) corn (canned or frozen)
• 1 tbsp olive oil
• 1/2 medium (about 75 g), diced onion
• 2 cloves, minced garlic
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4 tsp chili powder
• 1 tbsp lime juice
• 1 tsp lime zest(optional)
• 2 tbsp, chopped fresh cilantro (or parsley)
• 1/4 tsp salt(optional)
• 1/8 tsp black pepper(optional)

Instructions

1. 1

   Prep (10 minutes): Dice the onion, mince the garlic, chop the cilantro, and drain/rinse the black beans. Zest and juice the lime.

2. 2

   Cook (15 minutes): Heat olive oil in a skillet over medium heat. Add onion and cook 3–4 minutes until softened. Stir in garlic and cook 30–60 seconds.

3. 3

   Add smoked paprika, cumin, and chili powder; stir for 30 seconds to bloom the spices. Add black beans and corn, then stir and cook 8–10 minutes, stirring occasionally, until hot and slightly thickened.

4. 4

   Finish: Stir in lime juice (and lime zest if using). Season with salt and black pepper to taste. Turn off heat and fold in cilantro. Serve immediately.