This recipe is so versatile that it can be used as a dip, a side dish, or a main dish. Not only that, but it also goes from stovetop to oven in the same pan. It is hearty and delicious and simple to make. What could be easier?
A lime tomato salsa goes great with it. The tanginess of the lime is a nice contrast to the beans and corn. This salsa keeps well in the refrigerator. I think it just gets better the longer you marinate it.
People love tortilla chips with this dish whether or not you serve it as a dip. They add a fun factor to the meal!
Try lime-flavored tortilla chips with this dish. Their lime flavor compliments the lime in the salsa.
This recipe makes about 12 servings and leftovers heat up well in the microwave. A mini-skillet makes a fun serving presentation!
The recipe calls for pepper jack cheese on top, but I have used Mexican blend cheeses and cheddar and it was just as delicious! I hope you enjoy this recipe!
| Prep Time | 20 minutes |
| Cook Time | 20 minutes |
| Servings |
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- 1 tablespoon olive oil
- 1 medium sweet onion, chopped
- 1 clove garlic, minced
- 4 cups black beans, drained reserving 3/4 cup liquid (about 3 cans)
- 1 tablespoon vinegar
- Salt to taste
- Pepper to taste
- 4 cups canned corn, drained (about 3 cans)
- 1 cup pepper jack cheese
- tortilla chips
- 1 medium tomato, chopped (or equivalent amount of small grape tomatoes halved)
- 2 tablespoons yellow or red bell pepper, minced
- 1 tablespoon sweet onion, minced
- Juice from 1/2 lime
- 1/2 teaspoon lime zest
- 2 tablespoons fresh cilantro, chopped
Ingredients
Beans and Corn
Tomato-Lime Salsa
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- Preheat oven to 400 degrees F.
- On the stovetop, heat olive oil on medium heat in a large (12-inch) oven-safe skillet. Add onion and garlic and cook until wilted and turning brown, about 5-10 minutes.
- Add drained beans, 3/4 cup of saved bean liquid, and vinegar. Stir and coarsely mash with a fork or potato masher. Cook for a couple of minutes and season with salt and pepper.
- Add the corn in a circle a little smaller than the beans so that some of the beans are showing around the pan. Add the cheese on top of the corn.
- Bake for 10 minutes until hot in center and cheese is melted. Serve with tortilla chips and salsa.
- In a small bowl, stir together the tomato, bell pepper, onion, lime juice, lime zest, and cilantro.