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Vegetarian Bell Pepper Fiesta Skillet

Prep Time 25 mins
Cook Time 15 mins
Total Time 40 mins
Servings 3


  • For the skillet:
  • 1 large ear of corn shucked
  • pinch of salt
  • 1 tablespoon extra virgin olive oil
  • 1 small yellow onion sliced
  • 2 large bell peppers stem removed, Blade A (I used yellow and red)
  • 2 roma tomatoes seeded and chopped
  • 2 garlic cloves minced
  • 1 15 oz can black beans drained and rinsed and patted dry
  • 1 tablespoon chopped cilantro
  • 1/2 cup Mexican blend cheese
  • 1 avocado peeled, pitted and sliced thinly
  • For the fajita seasoning:
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon chili powder
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon oregano


  • Preheat the oven to 450 degrees.
  • Place the corn halves into a medium pot and cover with water and a pinch of salt. Bring to a boil and let cook for 2-3 minutes or until corn is cooked through (easily pierced with a fork.) Drain into a colander and set aside to cool.
  • Once water boils, place a medium cast-iron skillet (or regular skillet will do) over medium heat and add in the olive oil. Once oil heats, add in the onions and bell peppers and cook for 5 minutes or until peppers and onions begin to soften. Then, add in the tomatoes, garlic, black beans and 1 tablespoon of the fajita seasoning. Toss and let cook for 2-3 minutes and then add in the cilantro and corn, shaving the corn off the cob into the skillet with a knife.
  • Remove the skillet from the heat and sprinkle over with cheese. Place in the oven for 5 minutes or until cheese melts.
  • Serve immediately, garnished with avocado slices.