Black Bean and Corn Fiesta
Black Bean and Corn Fiesta is an easy, flavorful, and versatile side dish that's perfect for any occasion. This recipe is a great way to use up leftover beans and corn, and it's also a healthy and budget-friendly option. Black beans are a good source of protein and fiber, and corn is a good source of vitamins and minerals. This dish is also a good source of antioxidants, thanks to the bell peppers and onion. This dish can be served as a side dish or as a main course. It's also a great filling for tacos, burritos, or quesadillas.
Black Bean and Corn Fiesta is a dish that has been around for centuries. It is believed to have originated in Mexico, where it was a popular dish among the Aztecs. The dish was brought to the United States by Spanish explorers in the 16th century. Black Bean and Corn Fiesta is now a popular dish throughout the United States and is often served at parties and gatherings. This dish is also a favorite among vegetarians and vegans.
Prep time: 10 | Cook time: 15 | Serves: 4
Ingredients
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (15 ounces) corn, drained
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 onion, chopped
- 1 jalapeño pepper, minced (optional)
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
Instructions
- Heat a large skillet over medium heat.
- Add the black beans, corn, bell peppers, onion, jalapeño (if using), chili powder, and cumin to the skillet.
- Cook, stirring occasionally, until the vegetables are heated through about 5 minutes.
- Season to taste with salt and black pepper.
- Serve warm with your favorite toppings, such as shredded cheese, sour cream, or guacamole.
Why It Works
- The combination of black beans and corn is a classic flavor combination that is always a crowd-pleaser.
- The bell peppers and onion add sweetness and crunch to the dish.
- The jalapeño pepper adds a bit of heat, but it can be omitted if you prefer a milder dish.
- The chili powder and cumin add a warm, smoky flavor to the dish.