Ten Minute Southwest Poblano Bowl
Ingredients
- 1/4 red onion, finely diced
- 1 large poblano pepper, chopped
- 1/2 tsp chipotle chili powder
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp salt and pepper
- 1 cup frozen sweet corn, thawed
- 1/2 cup canned black beans, drained
- 1/2 cup chickpeas, drained
- 1 cup cherry tomatoes, quartered
- 1/4 cup cilantro, chopped
- 1 lime, juiced
- 1/2 avocado, sliced
Preparation
Heat a large cast iron skillet over medium high heat. Add in a little water or olive oil to coat.
Sauté the onion and peppers for 2-3 minutes until tender. Add in the corn and sauté for another 2 minutes. Add all seasonings, and a little water if needed to deglaze.
Stir in the beans, tomatoes, cilantro and lime juice and season to taste.
Serve hot or cold topped with fresh avocado.
Tips
Leftovers can be served as a cold dip with tortilla chips.
