Charred Corn & Black-Eyed Pea Skillet

This one-pan dinner takes its cue from Southern and Tex-Mex flavors, charring sweet corn kernels directly in a hot skillet until they blister and caramelize, then building a smoky, tomato-kissed stew with tender black-eyed peas and sweet bell peppers. Smoked paprika, cumin, and a touch of chili powder give the dish deep, warming flavor, while a generous squeeze of lime juice and a scatter of fresh cilantro at the end keep everything bright and balanced. Entirely plant-based, this skillet is naturally rich in plant protein and fiber thanks to the black-eyed peas, making it a satisfying, nutrient-dense dinner without any meat or dairy. It comes together in about 35 minutes in a single pan, making cleanup a breeze, and it's just as good spooned over rice or quinoa as it is eaten straight from the skillet with warm tortillas. Whether you're following a vegan diet for heart health, blood sugar management, or simply love a good smoky, veggie-forward meal, this dish delivers big flavor with minimal fuss. Leftovers keep well and taste even better the next day as the flavors continue to meld.

Ingredients

• 3 cupscorn kernels, fresh or frozen and thawed
• 3 tbspolive oil
• 1 wholered bell pepper, diced
• 1 wholeyellow onion, diced
• 4 clovesgarlic, minced
• 2 cansblack-eyed peas, 15 oz each, drained and rinsed
• 1 candiced tomatoes, 14.5 oz, with juices
• 0.5 cupvegetable broth
• 1.5 tspsmoked paprika
• 1 tspground cumin
• 0.5 tspchili powder
• 1 tspsalt, plus more to taste
• 0.25 tspblack pepper
• 1 wholelime, juiced, plus wedges for serving
• 0.25 cupfresh cilantro, chopped
• 2 stalksGreen onion, thinly sliced, for garnish

Method

No instructions listed.