Roasted Black Beans with Corn
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This is one of my go to weeknight dinners because it comes together in under an hour and costs next to nothing. Black beans are packed with fiber and protein, so you get a satisfying meal that actually fills you up. The roasting brings out this amazing depth of flavor from the cumin and smoked paprika, and the lime and cilantro at the end just brighten everything up. It's the kind of dish that tastes way more impressive than the minimal effort required, and honestly, it's hard to mess up. Serve it as a side, over rice, or even tucked into a tortilla.
Ella x
Ingredients
- 2 cansblack beans(drained and rinsed)
- 473 mlcorn kernels(fresh or frozen)
- 1red bell pepper(diced)
- ½red onion(finely diced)
- 3garlic cloves(minced)
- 3 tablespoonsolive oil
- 1½ teaspoonscumin
- 1 teaspoonsmoked paprika
- 1lime(juiced)
- 59 mlfresh cilantro(chopped)
- ½ teaspoonsea salt
- ¼ teaspoonblack pepper
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.
Tip: A hot oven ensures the vegetables caramelize properly and develop deeper flavors.
- 2
In a large bowl, combine the drained black beans, corn kernels, diced red bell pepper, and red onion.
Tip: Make sure to rinse canned beans thoroughly to reduce sodium content.
- 3
Add the minced garlic, olive oil, cumin, and smoked paprika to the bowl. Toss everything together until evenly coated.
Tip: Don't skip the smoked paprika—it adds a wonderful depth and subtle smokiness.
- 4
Season with sea salt and black pepper, then give the mixture another good toss to distribute the seasonings evenly.
Tip: Taste as you go and adjust seasonings to your preference.
- 5
Spread the mixture in a single layer on the prepared baking sheet, making sure the beans and corn are spread out rather than clumped together.
Tip: A single layer allows for better roasting and caramelization of the corn.
- 6
Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the corn is golden and slightly charred at the edges.
Tip: Stirring halfway ensures even cooking and prevents burning on one side.
- 7
Remove from the oven and drizzle the fresh lime juice over the roasted beans and corn while they're still warm.
Tip: Adding lime juice while hot allows the flavors to absorb better into the vegetables.
- 8
Fold in the fresh chopped cilantro just before serving for maximum freshness and vibrant color.
Tip: Cilantro can be added after serving if you prefer to avoid wilting it in the residual heat.
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