Description
A simple Southwest corn and black bean skillet that goes well with tacos, enchiladas, fish, and even burgers.
Ingredients
- 4 ears corn, shucked and kernels removed
- 1 small red bell pepper, diced
- 1 large jalapeno pepper, seeded and minced
- ¼ cup chopped red onion
- 1 tablespoon lime juice
- 2 teaspoons chili powder
- 1 pinch salt and freshly ground black pepper to taste
- 1 (15 ounce) can black beans, rinsed and drained
- ¼ cup chopped cilantro
Instructions
- Combine corn
- bell pepper
- jalapeno
- onion
- lime juice
- chili powder
- salt
- and pepper in a bowl. Stir until evenly combined.
- Heat a large skillet over medium-high heat. Add corn mixture and cook until onion has softened
- about 6 minutes. Stir in black beans and cook for 2 minutes more. Remove from heat and sprinkle cilantro over the top.
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Servings: 8