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A vibrant food photograph of a Smoky Mexican Black-Eyed Pea Skillet served in a rustic ceramic bowl on a wooden table. The dish features black-eyed peas, red bell pepper, sweet corn, onions, and diced tomatoes in a rich tomato-based sauce. It's topped with a dollop of creamy soy yogurt and garnished with fresh parsley. Whole grain rice sits beside the skillet mixture in the same bowl. Lime wedges and a vintage spoon rest nearby on a colorful woven textile. The image is warmly lit with natural light, showcasing rich colors and textures in a cozy, inviting atmosphere.
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Smoky Mexican Black-Eyed Pea Skillet

Smoky Mexican Black-Eyed Pea Skillet brings together bold spices, sweet vegetables, and hearty beans for a vibrant, one-pan dinner bursting with flavor and sustainability. Whole grain rice and creamy soy yogurt make it a fresh, plant-based twist that’s as quick to cook as it is satisfying to eat.
Course Main Course
Cuisine Mexican
Diet Gluten Free, Vegan
Keyword Black-eyed peas
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 3
Calories 706kcal
Author Gemini 2.5 Pro

Equipment

  • Large pan or skillet with a lid
  • Chef’s knife
  • cutting board
  • Measuring spoons
  • Wooden spoon
  • Rice cooker or medium pot

Ingredients

  • 2 tbsp olive oil​
  • 2 medium onions finely chopped​
  • 4 cloves garlic minced​
  • 1 red bell pepper diced
  • 1 can (400g) diced tomatoes​
  • 1 can (285g) drained sweet corn
  • 450 g cooked mini black-eyed peas frozen​
  • 100 ml vegetable broth​
  • 180 g whole grain basmati rice​
  • Optional Garnish: A dollop of unsweetened soy yogurt and fresh parsley chopped

For the Mexican spice mix:

  • 1 tbsp sweet paprika​
  • 2 tsp chili powder​
  • 1 tsp smoked paprika​
  • 1 tsp ground cumin​
  • 1/2 tsp dried oregano​
  • Salt and black pepper to taste​

Instructions

  • Prepare the Rice: Rinse the whole grain basmati rice and cook it according to the package directions or using your rice cooker. It will take about 20-25 minutes.
  • Sauté Vegetables: Heat the olive oil in a large skillet over medium heat. Add the chopped onions and cook for about 5-7 minutes, until softened and translucent. Add the diced red bell pepper and cook for another 5 minutes until it begins to soften. Stir in the minced garlic and cook for one more minute until fragrant.
  • Toast the Spices: Add the sweet paprika, chili powder, smoked paprika, cumin, and oregano to the skillet. Stir continuously for about 30 seconds until the spices are aromatic.
  • Simmer the Skillet: Pour in the diced tomatoes and vegetable broth. Stir everything together, scraping up any toasted spices from the bottom of the pan. Bring the mixture to a simmer.
  • Add Beans and Corn: Add the frozen black-eyed peas and the drained sweet corn to the skillet. Stir to combine, then reduce the heat to low, cover, and let it simmer for 10-15 minutes, allowing the flavors to meld and the beans to heat through.
  • Final Touches: Season the skillet generously with salt and pepper to your taste.

Notes

Serving suggestions:
Serve the Smoky Mexican Black-Eyed Pea Skillet hot over the cooked whole grain basmati rice. For a creamy and fresh counterpoint, top each portion with a spoonful of unsweetened soy yogurt and a sprinkle of fresh parsley (a great alternative if you dislike cilantro).
For a refreshing pairing with the Smoky Mexican Black-Eyed Pea Skillet, try a chilled glass of light Mexican lager—its crispness complements the dish’s subtle heat and savory notes wonderfully. If you prefer an alcohol-free option, serve a tall glass of ice-cold multivitamin juice with a squeeze of fresh lime for a simple, fruity twist that cools and balances the spices perfectly.
 
Allergens:
  • Soy (in the soy yogurt. Replace with any soy-free alternative)
 
Emission Hotspots:
  • While canned goods are convenient, they carry a higher environmental cost than their raw counterparts. The processing, metal packaging, and shipping of these heavier water-filled cans all contribute to their larger carbon footprint.
  • Rice farming
  • Shop to home transportation, if a combustion car is used
 
Sustainability tips:
  • Using fresh corn during harvest season, or frozen corn as alternative significantly reduces the footprint while improving flavor.
  • Choose seasonal, locally grown vegetables; in Germany, opt for domestic onions and bell peppers, as transports from abroad increase emissions.
  • Energy-Efficient Cooking: Keep the lid on your pot while the skillet is simmering. This traps heat, reduces cooking time, and therefore saves energy. You can even turn off the stove a few minutes early and let the residual heat finish the cooking process
  • Compost your vegetable trimmings and herb stems, turning them into nutrient-rich soil instead of landfill waste.
  • Consider growing your own herbs on a sunny windowsill
  • Walk or bike to the supermarket and farmer's market to cut transportation emissions
  • Embrace Leftovers: This skillet tastes even better the next day as the flavors have more time to meld. Store leftovers in an airtight container in the fridge for a quick lunch, or use them as a filling for wraps or quesadillas to create an entirely new meal.
  • Parsley and bell peppers are a great source of Vitamin C for Guinea pigs 🐹