Pinto Bean and Vegetable Skillet with Paprika Oil

Drain and rinse the pinto beans. Dice the onion, slice the bell pepper into strips, chop the carrots into half-moons, cube the zucchini, and chop the tomatoes.

Mince the garlic for the paprika oil and roughly chop the parsley for finishing.

In a small saucepan over low heat, combine the olive oil, minced garlic, smoked paprika, and paprika. Swirl gently for 2-3 minutes until the oil is fragrant and tinted a deep amber hue. Remove from heat immediately to prevent burning.

Heat a large cast-iron skillet over medium-high. Pour in the paprika oil and let it shimmer. Add the diced onion and cook for 3-4 minutes until softened and translucent.

Add the bell pepper and carrot to the skillet. Cook for 5-6 minutes, stirring occasionally, until the vegetables begin to caramelize at the edges.

Stir in the zucchini and chopped tomatoes. Season with salt, black pepper, and cumin. Cook for another 3-4 minutes until the tomatoes break down into a light sauce.

Add the pinto beans to the skillet, stirring gently to combine. Reduce heat to medium-low and simmer for 8-10 minutes, allowing the flavors to meld and the beans to absorb the paprika oil.

Scatter the shredded cheddar cheese over the top of the skillet. Cover for 2 minutes to let the cheese melt into a golden, gooey layer.

Drizzle any remaining paprika oil from the saucepan over the dish, and finish with a generous handful of chopped parsley. Serve directly from the skillet while warm.