20-Minute Charred Corn & Bean Skillet
Dzotobichay reimagined as a fast, colorful vegetarian dinner. Sweet corn and black beans seared in one skillet with lime and chili powder until the edges char.
- Total time
- 18 min
- Servings
- 4
- Calories
- 215
- Protein
- 8g
freshquickmexicanvegetarianvegangluten-freebeanscrispy
Ingredients
- 3 cups corn kernels (fresh or frozen, thawed)
- 1 can (15 oz) black beans (canned, drained and rinsed)
- 1 whole lime
- 1 tbsp chili powder
- ½ medium red onion, diced small
- ¼ cup fresh cilantro, chopped (optional)
Instructions
- 1
Heat 2 tbsp olive oil in a 12-inch skillet over medium-high heat until shimmering.
- 2
Add corn and red onion. Cook 5 minutes without stirring, then stir. Edges should look lightly charred.
- 3
Stir in black beans and chili powder. Cook 3 minutes more until fragrant and heated through.
- 4
Squeeze lime juice over the top. Season with salt and pepper to taste.
- 5
Divide into bowls and top with cilantro if desired. Serve hot.
Tools you’ll need
- 12-inch skillet
- wooden spoon
- cutting board
- chef's knife
- microplane or citrus juicer
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