Southwestern Corn and Black Bean Skillet recipe

All Recipes Side Dish Vegetables Corn

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

Nutrition Info

95.4 calories
carbohydrate: 19.1 g
cholesterol: : -
fat: 0.8 g
fiber: 5.5 g
protein: 4.9 g
saturatedFat: 0.1 g
servingSize: -
sodium: 238.1 mg
sugar: 2.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine corn, bell pepper, jalapeno, onion, lime juice, chili powder, salt, and pepper in a bowl. Stir until evenly combined.

  2. 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.

Recipe Yield

8 servings

Recipe Note

A simple Southwest corn and black bean skillet that goes well with tacos, enchiladas, fish, and even burgers.

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