Black Beans with Poblanos and Corn

I am definitely going to need a lot more quick and easy dinners like this in my arsenal for when I go back to work in December. I’m trying not to stress too much about how I’m going to fit in workouts, work, cooking dinner, and caring for an infant, but stressing is just kind of what I do…

This was a perfect thing to throw together after a long walk with the stroller on Saturday night. I hadn’t really thought too much about dinner, but by the time we got home we were both really hungry. This came together really fast and we both like it a lot. Plus, it only uses one pan, which is always a plus!

If you have a Trader Joe’s near you, pick up some of their fire-roasted frozen corn. I used it in this and loved the smoky flavor it added. Obviously regular corn will be just fine if that’s all you have. I think this would make great burrito filling as well!

Recipe:
(inspired by Apple a Day)

1 tbsp olive oil
1 yellow onion, chopped
2 cloves garlic, minced
1 poblano pepper, seeds discarded, cut into thin, inch-long strips
1 lb frozen corn
2 cups cooked black beans
1/2 cup sour cream (or full-fat yogurt)
salt to taste
cilantro, for garnish

Saute the onion in the oil over medium heat for about 5 minutes, until they’ve softened up and taken on a little color. Add the garlic and poblano and continue cooking for another 5-7 minutes, until the peppers are nice and soft.

Stir in the corn, beans, and a little salt, and cook, stirring, until everything is nice and hot. Stir in the yogurt, heat through, and adjust salt to taste. Serve garnished with fresh cilantro.

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