Ingredients:

  • 1 can (15 oz / 425g) black beans, rinsed and drained
  • 1 cup (160g) frozen or canned corn, drained
  • 1 tbsp (15ml) olive oil
  • 1/2 cup (60g) yellow onion, finely diced
  • 3 cloves (15g) garlic, minced
  • 1 bell pepper (150g), diced
  • 1 tsp (2g) ground cumin
  • 1 tsp (2g) smoked paprika
  • 1/2 tsp (1g) chili powder
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper
  • 1 tbsp (15ml) fresh lime juice

Instructions:

  1. Heat olive oil over high heat in a 12-inch skillet. Add the diced onion and bell pepper, stirring frequently until the edges are translucent and the pepper is tender-crisp (about 4 minutes).
  2. Stir in the minced garlic and cook for 30 seconds until the aroma is pungent.
  3. Add the drained black beans and corn to the skillet. Spread them in an even layer and let them sit undisturbed for 2-3 minutes to create a slight golden-brown char.
  4. Sprinkle the cumin, smoked paprika, chili powder, salt, and pepper over the mixture and stir well to coat every bean in the spices.
  5. Pour in the lime juice and stir for 1 final minute until the liquid reduces into a glossy, mahogany-colored coating. Remove from heat immediately.