Black Bean, Tomato, and Spinach Frittata

This hearty vegetarian frittata recipe hits the spot, and is so full of creamy Southwestern flavor! Try this one pan Black Bean, Tomato, and Spinach Frittata on your next Meatless Monday.

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Who’s in the mood for a hearty vegetarian frittata recipe? (Well, how could you not be in the mood for a hearty vegetarian frittata recipe?) You really can’t beat a cast iron skillet full of comfort food, so here’s one family-pleasing idea: Try a Black Bean, Tomato, and Spinach Frittata tonight.

Eggs + black beans make this a great hearty protein-packed vegetarian frittata recipe idea for your Meatless Monday, and the sour cream adds a lovely little tang to complement the smoky heat from the chipotle pepper & smoked paprika and the burst of sweetness from the tomatoes. This particular recipe is also a nice way to use up a chipotle or two — say, when you’ve already opened a can for another recipe and still have some peppers left over.

Looking for more vegetarian recipe ideas? Take a few minutes to browse through the Meatless Monday category for additional dinner options — or, check out fifteen favorite meatless meals to jump start your vegetarian cooking.

Black Bean, Tomato, and Spinach Frittata

Ingredients

2 Tbsp olive oil
1/4 of a medium yellow onion, diced
1 clove garlic, minced (about 1/2 tsp)
One can black beans, rinsed and drained
1 pint cherry or grape tomatoes, halved
1-2 chipotles in adobo, minced
4 oz fresh spinach, chopped
8 large eggs
1/2 cup sour cream
1 tsp smoked paprika
Sea salt, to taste
Black pepper, to taste
1 cup shredded cheddar or cheddar-jack cheese

Directions

Chop veggies. Preheat oven to 400 degrees.

Heat olive oil in a 12″ cast iron skillet over medium heat for one minute. Add onion and saute for one minute. Stir in garlic and tomatoes and cook for another 3 minutes, stirring occasionally.

Stir in black beans, chipotle(s), and spinach and continue to cook over medium heat until spinach is wilted and dark green, stirring occasionally.

While the beans and veggies are sauteing, whisk the eggs, sour cream, smoked paprika, sea salt, and pepper together in a large bowl until well blended and frothy.

Spread the bean, tomato, and spinach mixture evenly across the bottom of the skillet. Pour the egg mixture into the skillet over the beans. Increase the heat under the pan to medium-high and continue cooking undisturbed until the edges just start to set (about three minutes).

Turn off the heat under the pan, and top the eggs evenly with shredded cheese.

Move the skillet into the oven and bake the frittata at 400 degrees for 14 minutes, or until set. Broil on high for another two minutes to brown, then let the pan sit for at least five minutes before slicing.

Optional: Top with avocado, more sour cream, salsa, cilantro…

Note: I used two chipotle peppers in my frittata. Drop that down to one if you prefer a little less of a kick.

This Black Bean Frittata is packed with flavor

Not only is this black bean, tomato, and spinach frittata filled with flavor, it also has a lovely texture! Sour cream adds such a nice creaminess to a frittata, so it’s always fun to use in recipes where it will complement the other flavors.

This black bean frittata recipe is naturally gluten free.

It’s a frittata gala…

Looking for more easy frittata recipes? Try one of these on for size:

• Smoked salmon, avocado, & ricotta frittata
• Sausage, peppers, and onions frittata with garlic herb goat cheese
• Summer squash + tomato frittata
• Italian veggie ricotta frittata
• Easy broccoli mushroom frittata
• Spinach mushroom muffin tin mini frittatas

Frittatas always make for such a lovely dinner or brunch presentation — enjoy!

Black Bean, Tomato, and Spinach Frittata, printable recipe

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Black Bean, Tomato, and Spinach Frittata

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This hearty vegetarian frittata recipe hits the spot, and is so full of creamy Southwestern flavor! Try this one pan black bean, tomato, and spinach frittata on your next Meatless Monday.

Course dinner

Cuisine cast iron skillet

Keyword black beans, cast iron skillet, eggs, frittata, meatless monday, vegetarian

Total Time 50 minutes minutes

Servings 6

Author Rachel Singer

Ingredients

• 2 Tbsp olive oil
• 1/4 of a medium yellow onion diced
• 1 clove garlic minced (about 1/2 tsp)
• One can black beans rinsed and drained
• 1 pint cherry or grape tomatoes halved
• 1-2 chipotles in adobo minced
• 4 oz fresh spinach chopped
• 8 large eggs
• 1/2 cup sour cream
• 1 tsp smoked paprika
• Sea salt to taste
• Black pepper to taste
• 1 cup shredded cheddar or cheddar-jack cheese

Instructions

• Chop veggies. Preheat oven to 400 degrees.
• Heat olive oil in a 12″ cast iron skillet over medium heat for one minute. Add onion and saute for one minute. Stir in garlic and tomatoes and cook for another 3 minutes, stirring occasionally.
• Stir in black beans, chipotle(s), and spinach and continue to cook over medium heat until spinach is wilted and dark green, stirring occasionally.
• While the beans and veggies are sauteing, whisk the eggs, sour cream, smoked paprika, sea salt, and pepper together in a large bowl until well blended and frothy.
• Spread the bean, tomato, and spinach mixture evenly across the bottom of the skillet. Pour the egg mixture into the skillet over the beans. 
• Turn off the heat under the pan, and top the eggs evenly with shredded cheese.
• Increase the heat under the pan to medium-high and continue cooking undisturbed until the edges just start to set (about three minutes).
• Move the skillet into the oven and bake the frittata at 400 degrees for 14 minutes, or until set. 
• Broil on high for another two minutes to brown, then let the pan sit for at least five minutes before slicing.
• Optional: Top with avocado, more sour cream, salsa, cilantro…

Notes

I used two chipotle peppers in my frittata. Drop that down to one if you prefer a little less of a kick.

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