Mexican-Inspired Black Beans and Chili Lime Corn

Cook 1 small chopped onion in a little vegetable broth or olive oil until translucent, about 7 minutes.

Add 2 minced garlic cloves, 1/2 teaspoon oregano, 3/4 teaspoon cumin, 1/4 teaspoon chili powder and cook another 30 seconds.

Add 1 tablespoon tomato paste and mix before adding 1 (15-ounce) can black beans and 1/2 cup vegetable broth.

Use the side of a wooden spoon or spatula to mash about half of the beans while cooking.

Simmer about 10 minutes until most broth is absorbed.

Add fresh lime juice and salt to taste for the black beans.

Roast 3 ears fresh sweet corn with husks on at 350°F on the oven rack until soft to the touch, about 35 minutes.

Meanwhile, combine zest of 1/2 lime, 1 teaspoon chili powder, and 3 tablespoons vegan butter.

Optional: Use a sharp knife to slice down the side of the corn and remove kernels. Add the butter mixture to the kernels according to taste while the corn is still warm.

Rub the corn with the butter mixture after roasting.

Finish with a squeeze of fresh lime juice and salt to taste for the corn.