Recipe by HAWAIIAN_MOMMA
"A light lunch, or serve with cheese and tortillas. Also good as a side dish with your favorite Mexican food."
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fresh poblano chile pepper, seeded and chopped
frozen whole kernel corn
1 (15 ounce) can
black beans, rinsed and drained
salt, or to taste
This is delicious and unique! I love the combination of zuchinni, beans, and corn. I omitted the poblano and added about 1 tsp. of ground cumin and 1 tsp. of chili powder to perk up the flavors. I served with low-fat cheddar cheese and taco sauce. I can't wait to have this again!!
Somewhat bland. My grandmother's recipe always used jalapeno, diced red pepper, fresh cut corn off the cob, diced zucchini & yellow squash and perhaps a bit of cilantro and no beans. We use this as a filling for a warm tortilla. It's a nice meatless meal.
Easy! I prepared this the night before and carried it to a pitch-in. It was a great side with the fajitas that were served. I did add a can of tomatoes and chilis. I am glad I did. I think it would have been a bit bland. It was also great warmed up and covered with a bit of cheese. I'll make it again.
I love green chilis so I add them. I omit the beans. I dice everything but the garlic. That I mince. And where are the tomatoes? I didn't have any fresh so I put in a can of Ro*Tel. Tomatoes really add something for me and so does the pepper jack cheese I had on hand. I also added Texas Gunpowder which is dried ground jalapeno in a shaker. I needed more salt too.
My husband eats this with sour cream on a tortilla and loves it (so do I). We aren't vegans so if I have it, I'll even add some leftover pork or chicken. You really can't mess this up. You gotta love that!
I tend to take the best of all recommended changes to recipes and make my own personal masterpiece. And I did with this dish, which came out delicious. I made 12 servings for a friend's Cinco De Mayo party, which was more than I expected, yet most of it was eaten up, mostly as a side dish, but also as a main course for the two vegetarians at the party. Here's the changes I made to the four (4 ) serving recipe originally shown on allrecipes.com: Instead of 4 zucchini, I used 2 zucchini and 2 butternut squash (for color). I used 1 can of Ro*Tel tomatoes because they're lightly spicy, and 1 tablespoon of cilantro. I then covered and sauteed until soft, over medium heat, stirring about once a minute. Then, I stirred in the recommended amount of corn, but reduced the beans by 1/3, about 10 ounces. While that mixture was heating, I added the recommended amount of salt, plus 1 fresh lime, 1 teaspoon of chili powder, and 1/2 teaspoon of cumin. Continue to cook uncovered, stirring about once a minute. I also found out it's just as delicious cold as warm. If you can let it sit for a few hours in the refrigerator, and then thoroughly stir it, and microwave it (or serve it cold), it tastes even better.
For all that color and contrast it was like a trick on your tastebuds once it hit your mouth - where did the flavor go?
A little bland, but a great starter recipe. I had to add some cumin and fresh lime juice.
I really like this recipe! Easy, lots of veg. Needed a little more seasoning, since I don't like spicy food and omitted the poblano. I also tried it as is and then with a can of diced tomatoes. The tomatoes definitely added a lot to the flavor. Thanks for the recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 116
** Calories from Fat: 38
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