Corn and Black Bean Stir-Fry with Bell Peppers

This corn and black bean stir-fry is a quick and easy weeknight meal that's packed with flavor. The bell peppers and onion add a touch of sweetness, while the cumin and chili powder give it a nice kick. Serve it over rice or quinoa for a complete meal.

This recipe was inspired by a trip to Mexico City, where I had a similar dish at a street food stall. I was so impressed with the flavors that I knew I had to recreate it at home. After a few tries, I finally came up with this recipe, which is just as delicious as the one I had in Mexico City.

Prep time: 10 | Cook time: 15 | Serves: 4

Ingredients

• 1 tablespoon olive oil
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 onion, diced
• 2 cloves garlic, minced
• 1 cup frozen corn
• 1 can (15 ounces) black beans, drained and rinsed
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder

Instructions

1. Heat the olive oil in a large skillet over medium heat.
2. Add the bell peppers, onion, and garlic and sauté until softened, about 5 minutes.
3. Stir in the corn, black beans, cumin, and chili powder.
4. Cook for 5-7 minutes, or until the vegetables are heated through.
5. Season with salt and pepper to taste.
6. Serve over rice or quinoa, if desired.

Why It Works

• The combination of sweet and savory flavors is irresistible.
• The cumin and chili powder add a nice kick of spice.
• The corn and black beans are a good source of protein and fiber.
• This dish is quick and easy to make, making it a great weeknight meal.