Rinse the black beans under cold water and drain them thoroughly. If using frozen corn, thaw it in advance. Dice the red bell pepper and chop the fresh cilantro for garnishing.

Cooking

Cook the Base

In a large skillet, heat the olive oil over medium heat. Once hot, add the diced red bell pepper and sauté for about 3-4 minutes until softened.

Add Spices

Stir in the smoked paprika, ground cumin, garlic powder, and onion powder. Cook for an additional 1-2 minutes until fragrant.

Add Beans and Corn

Add the rinsed black beans and corn to the skillet. Stir well to combine all ingredients.

Simmer

Pour in the vegetable broth and bring the mixture to a gentle simmer. Allow to cook for about 10 minutes, stirring occasionally to prevent sticking.

Serving

Plate the Dish

Once cooked, remove from heat and serve the smoky mixture in bowls.

Add Garnishes

Top each serving with fresh cilantro, a squeeze of lime juice, avocado slices, and crumbled feta cheese.