Southwestern Corn and Black Bean Skillet

Vegetable Side Dish - Side Dish

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

Southwestern Corn and Black Bean Skillet

Brief

Prep 20 mins

Cook: 10 mins

Total: 30 mins

Servings: 8

Yield: 8 servings

Southwestern Corn and Black Bean Skillet

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

Side Dish

Directions

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.

Nutritional Information

Southwestern Corn and Black Bean Skillet

Servings Per Recipe:8

Calories: 95.4

% Daily Value *

Protein: 4.9g 10%

Carbohydrates: 19.1g 6%

Dietary Fiber: 5.5g 22%

Sugars: 2.2g

Fat: 0.8g 1%

Saturated Fat: 0.1g 1%

Vitamin A Iu: 684.2IU 14%

Niacin Equivalents: 2.1mg 16%

Vitamin B6: 0.1mg 8%

Vitamin C: 18.9mg 31%

Folate: 60.9mcg 15%

Calcium: 24.6mg 3%

Iron: 1.4mg 8%

Magnesium: 38.9mg 14%

Potassium: 338.5mg 10%

Sodium: 238.1mg 10%

Thiamin: 0.2mg 18%

Calories From Fat: 7.6

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.