Go Back
–+ servings
Mexican Corn and Beans garnished with cilantro leaves and lime slices.

Mexican Spiced Corn And Beans {Gluten Free, Dairy Free}

Katie AdamsKatie Adams
This earthy, tangy dish is simple and quick to make!
Print Recipe Pin Recipe
Prep Time 1 minute
Cook Time 16 minutes
Total Time 17 minutes
Course Side Dish
Cuisine American, Mexican
Servings 8
Calories 118 kcal

Equipment

  • 1 medium pot with a lid
  • 1 Slotted spoon

Ingredients
  

  • 1 tablespoon neutral oil
  • ½ small onion small diced
  • ½ jalapeno seeds and membranes removed* small diced
  • pinch salt
  • 1 clove garlice minced
  • 1 small bay leaf
  • ¼ teaspoon salt
  • ¼ teaspoon chili powder
  • ¼ teaspoon ground cumin
  • ¼ teaspoon sweet paprika
  • ⅛ teaspoon garlic powder
  • couple dashes black pepper
  • 1 15.25 oz can yellow corn kernels
  • 1 15 oz can black beans drained and rinsed
  • 1 tablespoon pure lime juice

Instructions
 

  • In a medium pot, heat neutral oil over MED until very warm. Add onion, jalapeno, and pinch of salt. Cook, stirring occasionally until very soft about 5-7 minutes. If onions and peppers begin to brown to quickly turn heat to MED-LOW.
  • Add minced garlic, bay leaf, salt, chili powder, cumin, paprika, garlic powder, and black pepper. Cook until spices are fragrant about 30 seconds.
  • Add undrained can of corn and black beans. Cover, bring to a low simmer and cook 10 minutes.
  • Remove lid, stir in lime juice. Remove bay leaf and serve warm.

Notes

*You can also replace with ⅓ poblano pepper. I use both interchangeably. This time I had jalapenos on hand so that's what I used.  

Nutrition

Calories: 118kcalCarbohydrates: 21gProtein: 5gFat: 3gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 279mgPotassium: 294mgFiber: 5gSugar: 3gVitamin A: 194IUVitamin C: 5mgCalcium: 23mgIron: 1mg
Keyword easy, healthy, quick, simple
Tried this recipe?Let us know how it was!