Rating: 4.6 stars
5 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Recipe Summary test

prep:
20 mins
cook:
10 mins
total:
30 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

95 calories; protein 4.9g; carbohydrates 19.1g; fat 0.8g; sodium 238.1mg. Full Nutrition
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Reviews (4)

5 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/26/2020
So good in tacos or as a side. I did add about 1tsp of cumin Read More
Rating: 5 stars
09/26/2020
Makes a great side or salsa. Will make this again. Super quick and easy....plus, cilantro! What's not to like? Read More
Rating: 5 stars
09/25/2020
I haven't made it, but based on the reviews it's missing something. I'm going to try adding a couple table spoons of cumin (while it's cooking to absorb the potency - a dash of this is a must for Mexican food), and maybe some taco seasoning and onion and garlic powder it might make it too salty though). We will see. I could also replace the taco seasoning with some Knorr chicken flavor buillon powder and a Sazon Goya powder packet. I use these two when making Mexican rice so it might be what this needs. Read More
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Rating: 4 stars
10/01/2020
Did not follow recipe exactly but close. Superb taste. Also made a great dip. Read More