Corn & Beans - with a Twist

After all of the holiday feasts of decadent meats, and stuffings, and starches, and desserts, and snacks, and dips, and. . . and . . . and. . . I was ready for something fresh and different. 

Funny enough, while eating my morning bowl of Cheerios,  I was looking through a new cookbook Nephew B gave Hubster and I for Christmas when my phone beeped.  It was Nephew B himself suggesting a recipe from the new recipe book. . . Now, how in the world did he know that I was thumbing through it?

Without nary a worry I turned to the page suggested and Ta-Da!  There it was - the precise flavors and I was looking for!

Roasted Corn and Black Beans

2 Tbsp olive oil

Kernels from 4 ears of corn (can or frozen is okay)
Ground black pepper
1 clove garlic, minced
1 Tbsp Mexican oregano
1 can black beans, drained
2 ripe tomatoes, diced
1 Tbsp jalapeno, minced
2 Tbsp lime juice
1 cup chopped fresh cilantro
1 avocado, peeled and sliced (optional)
1/2 cup shredded cheese - mozzarella, monterrey jack, or cheddar (optional)
1 cup sour cream (optional)


Add oil to pan and heat on medium-high to high.  Add corn and ground black pepper. 

Cook about 10 minutes, stirring occasionally.  Meanwhile, prepare other ingredients.

Once corn kernels are golden brown to medium brown,

add garlic and Mexican oregano and cook, stirring, 5 minutes more.

Turn heat to medium, add black beans, tomatoes, jalapeno, and lime juice. 

Heat through. 

Serve as the main dish casserole-style, rolled in tortillas, or as a side to chicken.

We placed 2 Tbsp mozzarella cheese on one side of tortilla, spread 1/2 - 3/4 cup of corn and bean mixture over the top

We then rolled it all up and topped with sour cream, cilantro, and avocado chunks. 

I also added a few grape tomatoes:-)  So clean tasting, light, and fresh! 

Happiness from lips to tummy - YUM!!

Have a Fresh kind of day ~

Robin Z