Smoky Black Bean & Sweet Corn Breakfast Stew | 30-Minute One-Pot Meals

🛒 About Smoky Black Bean & Sweet Corn Breakfast Stew

1 tablespoon olive oil
1 cup canned black beans, drained and rinsed
1 cup frozen sweet corn
1 can (14 oz) diced tomatoes
1/2 teaspoon ground cumin
1/4 teaspoon smoked paprika
1/4 teaspoon salt
2 large eggs
2 tablespoons chopped fresh cilantro

👨‍🍳 How to Make Smoky Black Bean & Sweet Corn Breakfast Stew

Heat olive oil in a medium saucepan over medium heat. Add cumin and paprika, cook 1 minute.
Add black beans, corn, tomatoes, and salt; stir and bring to a gentle boil.
Reduce heat, simmer uncovered for 8 minutes.
Make two wells in stew; crack eggs into them. Cover and cook 5 minutes until eggs set.
Spoon into bowls and garnish with cilantro.

Pro Tips for Perfect Smoky Black Bean & Sweet Corn Breakfast Stew

Prep Ahead: You can prepare ingredients the night before and cook fresh.
Storage: Store leftovers in an airtight container for up to 3 days.
Substitutions: Feel free to swap vegetables or proteins based on preference.
Cooking Time: Adjust cooking time based on your equipment and preferences.

❓ Frequently Asked Questions

Can I make this ahead?

Yes, prepare components in advance and assemble or reheat before serving.

Can I swap ingredients?

Absolutely—adjust proteins, vegetables, or spices to fit your preferences.

How do I store leftovers?

Store in an airtight container in the fridge for up to 3 days; reheat gently.