Recipes // Side Dishes // Mexican Bean Skillet

Mexican Bean Skillet

Annette Ramke & Kendall Scott
Recipes reprinted with permission from KICKING CANCER IN THE KITCHEN © 2012 by Annette Ramke & Kendall Scott, Running Press, a member of the Perseus Books Group.

Makes 4 cups

This is a protein- and veggie-packed dish that everybody loves—even reluctant carnivore husbands! It’s easy to throw everything into one pan and let those flavors mingle. And if you’re daring, throw in the optional cayenne, and adjust to your preferred level of heat!

  • 1 tablespoon olive oil
  • 1 medium onion, diced (about 1 cup)
  • 1 small bell pepper (red, orange, or yellow), thinly sliced (about 1 cup)
  • 3 garlic cloves, minced
  • 1 teaspoon sea salt
  • 2 tablespoons ground cumin
  • 1 teaspoon paprika
  • 1⁄8 teaspoon cayenne pepper (optional)
  • 2 cups cooked beans (try one cup each of black and pinto)
  • 1⁄2 cup each of veggie add-ins, for example diced zucchini and chopped spinach
  • 11⁄2 cups diced tomatoes
  • 1⁄4 cup fresh cilantro, chopped
  1. In a skillet, sauté the onion, pepper and garlic and salt in the olive oil over medium heat for five minutes, stirring.
  2. Then add the spices and sauté another two minutes. Next add the beans, veggie add-ins and tomatoes.
  3. Simmer for fifteen minutes, then add the cilantro and simmer for an additional two minutes.

Annette’s Tasty Tip: You can also serve this dish in a sprouted whole-grain wrap with lettuce, tomatoes, nutritional yeast and guacamole.

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