One-Pan Mexican Pinto Bean and Sauerkraut Skillet

Name: One-Pan Mexican Pinto Bean and Sauerkraut Skillet
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 tbsp olive oil; 1 medium yellow onion, finely diced; 3 garlic cloves, minced; 1 medium poblano pepper, seeded and diced; 1 tsp ground cumin; 1 tsp smoked paprika; 1/2 tsp dried oregano; 1/4 tsp cayenne pepper; 1 can (425 g) pinto beans, drained and rinsed; 150 g sauerkraut, well drained; 200 ml vegetable broth; 1 medium tomato, diced; 1/2 cup fresh cilantro leaves, roughly chopped; 1 tbsp fresh lime juice; Salt to taste; Freshly ground black pepper to taste; 4 small corn tortillas, warmed (optional, for serving)

This tangy, one-pan skillet combines creamy pinto beans with bright, fermented sauerkraut, smoky spices, and fresh herbs for a lively Mexican-inspired weeknight dinner.

Prep15 minCook25 minTotal40 minServes4Difficultyeasy

Method

How to make it

01
Heat olive oil in a large nonstick skillet over medium heat until shimmering, about 1 minute.
02
Add diced onion and poblano pepper; sauté, stirring occasionally, until onions turn translucent and peppers soften, about 5 minutes.
03
Stir in minced garlic, ground cumin, smoked paprika, oregano, and cayenne; cook until fragrant, about 1 minute.
04
Add drained pinto beans and sauerkraut; stir well to combine with spices and vegetables.
05
Pour in vegetable broth and diced tomato; stir and bring mixture to a simmer.
06
Reduce heat to medium-low and cook, uncovered, stirring occasionally, until the liquid thickens slightly and flavors meld, about 15 minutes.
07
Stir in fresh cilantro and lime juice; season with salt and freshly ground black pepper to taste.
08
Serve hot, with warmed corn tortillas on the side if desired.

From the editor

Cooking tips

For a milder dish, use a sweet bell pepper instead of poblano.
Drain sauerkraut thoroughly to avoid excess liquid; it adds tang but can water down the dish if too wet.
If you want more heat, add a pinch of chipotle powder or diced fresh jalapeño with the peppers.
This skillet stores well in the fridge for up to 3 days; reheat gently on the stovetop to maintain texture.

Published August 29, 2026