Mexican Black Beans with Chili Lime Corn
Ingredients
Black beans
- 1 small chopped onion
- a little vegetable broth or olive oil
- 2 minced garlic cloves
- 1/2 tsp oregano
- 3/4 tsp cumin
- 1/4 tsp chili powder
- 1 tbsp tomato paste
- 1-15oz can black beans
- 1/2 cup vegetable broth
- fresh lime juice to taste
- salt to taste
Roasted 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
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 another 30 seconds.
Add tomato paste and mix well.
Add black beans and vegetable broth.
Mash about half of the beans with a wooden spoon or spatula while cooking.
Simmer for about 10 minutes until most of the broth is absorbed.
Add fresh lime juice and salt to taste.
Roast corn with husks on at 350F on oven rack until soft to the touch, about 35 minutes.
Meanwhile, combine lime zest, chili powder, and vegan butter.
Optionally, remove kernels from corn using a sharp knife and add butter mixture to kernels while warm, according to taste.
Rub the roasted corn with the butter mixture.
Finish with a squeeze of fresh lime juice and salt to taste.
