YumVerseEats
Mexican & Latin
Smoky Pork and Black Bean Skillet
A smoky pork and black bean skillet with seasoned pork, peppers, and black beans in one pan.
RECIPE AT A GLANCE
15
min
Active Time
30
min
Total Time
4
SERVINGS
Stovetop
METHOD
Why It Works
A smoky chili-cumin seasoning gives the pork bold flavor fast. Black beans and corn round out the skillet into a filling, complete dinner.
Ingredients
Protein
• 1 ¼ lb pork loin, cut into bite-sized pieces
• 1 can black beans, 15 oz, drained and rinsed
Seasoning
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon kosher salt
Sauce
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 cup low-sodium chicken broth
• 1 tablespoon fresh lime juice
Vegetables
• 1 bell pepper, diced
• 1 small onion, diced
• 1 cup corn kernels
Topping
• ¼ cup chopped fresh cilantro
• lime wedges, for serving
How to Make It
1
Toss the pork with the chili powder, cumin, smoked paprika, and salt. Heat 1 tablespoon olive oil in a large skillet over medium-high heat, add the pork, and cook 5 minutes until browned and cooked through; transfer to a plate.
2
Add the remaining oil to the skillet, then add the bell pepper and onion and cook 4 minutes until softened; stir in the garlic and cook 30 seconds.
3
Add the black beans, corn, and broth and simmer 5 minutes.
4
Return the pork to the skillet, stir in the lime juice, and warm through.
5
Top with cilantro and serve with lime wedges.
How to Make It
1
Toss the pork with the chili powder, cumin, smoked paprika, and salt. Heat 1 tablespoon olive oil in a large skillet over medium-high heat, add the pork, and cook 5 minutes until browned and cooked through; transfer to a plate.
2
Add the remaining oil to the skillet, then add the bell pepper and onion and cook 4 minutes until softened; stir in the garlic and cook 30 seconds.
3
Add the black beans, corn, and broth and simmer 5 minutes.
4
Return the pork to the skillet, stir in the lime juice, and warm through.
5
Top with cilantro and serve with lime wedges.
Ingredients
Protein
• 1 ¼ lb pork loin, cut into bite-sized pieces
• 1 can black beans, 15 oz, drained and rinsed
Seasoning
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon kosher salt
Sauce
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 cup low-sodium chicken broth
• 1 tablespoon fresh lime juice
Vegetables
• 1 bell pepper, diced
• 1 small onion, diced
• 1 cup corn kernels
Topping
• ¼ cup chopped fresh cilantro
• lime wedges, for serving
Storage & Reheat
Store:
Store up to 3 days.
Reheat:
Reheat on the stovetop or microwave with a splash of broth.
Swaps
Avo's Tip
Toss the pork with the spice blend before searing so it builds a flavorful crust.
COMMON QUESTIONS
Frequently Asked Questions
Everything you need to know before you start cooking.
What pork cut works best?
Boneless pork loin, cut into bite-sized pieces, sears quickly and stays tender.
How do I serve it?
Over rice, in tortillas, or with tortilla chips.
Can I add cheese?
Yes. A handful of shredded cheese melted over the top is a great finish.
Quick Fixes
Too dry: add a splash more broth.
Pork dry: pull it once cooked through; it finishes briefly with the beans.
Want more heat: add diced jalapeño or hot sauce.
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