Mexican Style Black Beans with Roasted Corn
Ingredients
Beans
- 1 small onion, chopped
- vegetable broth or olive oil, for cooking
- 2 garlic cloves, minced
- 1/2 tsp dried oregano
- 3/4 tsp ground cumin
- 1/4 tsp chili powder
- 1 tbsp tomato paste
- 1 (15-oz) can black beans
- 1/2 cup vegetable broth
- fresh lime juice, to taste
- salt, to taste
Corn
- 3 ears fresh sweet corn, with husks
- zest of 1/2 lime
- 1 tsp chili powder
- 3 tbsp vegan butter
- fresh lime juice, to taste
- salt, to taste
Preparation
Beans
Cook chopped onion in vegetable broth or olive oil until translucent, about 7 minutes
Add minced garlic, oregano, cumin, and chili powder and cook for 30 seconds
Add tomato paste and mix
Add black beans and 1/2 cup vegetable broth
Mash about half of the beans using the side of a wooden spoon or spatula
Simmer for 10 minutes until most broth is absorbed
Stir in fresh lime juice and salt to taste
Corn
Roast corn with husks on at 350°F on oven rack until soft to touch, about 35 minutes
Meanwhile, combine lime zest, chili powder, and vegan butter
After roasting, rub corn with the butter mixture, or remove kernels and mix with the butter mixture to taste while warm
Finish with fresh lime juice and salt to taste
