Mexican Black Beans and Corn (Frijoles con Elote)

Name: Mexican Black Beans and Corn (Frijoles con Elote)
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 1 Serrano chili - dry roasted; 1 Fresno pepper (red chili - dry roasted); 1 onion - dry roasted; 3 cloves garlic - dry roasted; 1 tbsp vegetable oil; 1 cup corn kernels (fresh or frozen); 2 cups cooked black beans (or 2 cans cooked); 1/4 cup roasted (salted pepitas (pumpkin seeds)); salt

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Prep Time: 5 minutes

Cook Time: 20 minutes

Total: 25 minutes

Servings: 4

mexican side dish summer side dish

Mexican Black Beans and Corn (Frijoles con Elote)

Ingredients

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1 Serrano chili - dry roasted1 Fresno pepper (red chili - dry roasted)1 onion - dry roasted3 cloves garlic - dry roasted1 tbsp vegetable oil1 cup corn kernels (fresh or frozen)2 cups cooked black beans (or 2 cans cooked)1/4 cup roasted (salted pepitas (pumpkin seeds))salt

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Instructions

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Step 1

I usually grill these on the open flame to char and dry roast the chiles, onion and garlic. If that's not an option, then dry roast in a skillet. You can grill an ear to two of corn, too if you like. When making this year round it's not always easy to get fresh corn, so frozen works great.

Step 2

Blend the roasted chiles, onion and garlic in a food processor until thoroughly combined. Set aside.

Step 3

In a large skillet sauté the sofrito of chiles, onion and garlic over medium heat until liquid has evaporated, stirring constantly. Add cooked beans and corn to the chili mixture, stirring to incorporate. Simmer for another 5 minutes until warmed through.

Step 4

Serve with chopped cilantro, cheese and the pepitas (roasted pumpkin seeds) sprinkled on top.