Southwestern Corn and Black Bean Skillet

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

• Preparation Time: 20 mins
• Cooking Time: 10 mins
• Total Time: 30 mins
• Calories: 95 Calories

Ingredients

• 1 (15 ounce) can black beans, rinsed and drained
• ¼ cup chopped red onion
• 2 teaspoons chili powder
• 1 tablespoon lime juice
• 1 small red bell pepper, diced
• ¼ cup chopped cilantro
• 1 pinch salt and freshly ground black pepper to taste
• 1 large jalapeno pepper, seeded and minced
• 4 ears corn, shucked and kernels removed

Recipe Instructions

Step 1

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

Step 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.