Looking for an easy, flavorful and satisfying dinner? This Zesty Black Bean Skillet is the ultimate one-pan meal. It's packed with vibrant veggies, savory black beans, bold spices and a hint of tangy pepperoncini. The creamy avocado and crumbled queso fresco are the perfect finishing touch.
But this recipe isn't just packed with flavor – it's a nutritional powerhouse thanks to the combination of rice and beans that form a complete protein, meaning it contains all of the nine essential amino acids that our bodies need but can't produce on their own. Beyond that, you have even more nutrient synergy here with the inclusion of red bell peppers – their vitamin C can help enhance iron absorption from the black beans. With a quick prep time to boot, this vegetarian recipe is the perfect balanced meal for busy weeknights.
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Ingredients
2tsp.
olive oil
1
medium onion, chopped
2
small peppers (yellow and red), cut into 1/4 inch pieces
Kosher salt
2
cloves garlic, finely chopped
2Tbsp.
double-concentrated tomato paste
3/4tsp.
ground cumin
1/2tsp.
dried oregano
1cup
long-grain white rice, rinsed
1
15-ounce can black beans, rinsed
3
pepperoncini peppers, chopped
2tsp.
reduced-sodium vegetable bouillon base (we used Better than Bouillon)
1oz.
queso fresco, crumbled
1/4cup
cilantro, chopped
1
avocado, sliced
Directions
Step 1Heat oil in large high-sided skillet on medium. Add onion, peppers, season with 1/2 teaspoon salt and cook, covered, stirring occasionally, until vegetables are slightly softened, 6 to 8 minutes.
Step 2Add garlic and cook, stirring occasionally, until fragrant, 1 to 2 minutes. Stir in tomato paste, cumin, and oregano and cook, stirring often, until tomato paste deepens in color, about 2 minutes.
Step 3Add rice, beans, pepperoncini, bouillon base, and 1 3/4 cups water; bring to a simmer and reduce heat to medium-low, stirring to dissolve bouillon base. Cover and continue simmering until rice is just tender, 11 to 13 minutes.
Step 4Remove from heat, sprinkle with queso fresco and cilantro and top with avocado.
Stefani (she/her) is a registered dietitian, a NASM-certified personal trainer and the director of the Good Housekeeping Institute Nutrition Lab, where she handles all nutrition-related content, testing and evaluation. She holds a bachelor’s degree in nutritional sciences from Pennsylvania State University and a master’s degree in clinical nutrition from NYU. She is also Good Housekeeping’s on-staff fitness and exercise expert. Stefani is dedicated to providing readers with evidence-based content to encourage informed food choices and healthy living. She is an avid CrossFitter and a passionate home cook who loves spending time with her big fit Greek family.
Medically reviewed by 
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