Skillet Black Beans with Sweet Corn and Steamed Yellow Squash
Simmered hearty black beans with sweet corn kernels and cumin, served alongside lightly steamed yellow summer squash seasoned with Mexican oregano.
- Prep: 10 min
- Cook: 15 min
- Total: 25 min
- Servings: 6
- Cuisine: Mexican
- Difficulty: Easy
Dietary
- Vegetarian
- Vegan
- Gluten-Free
- Dairy-Free
- Nut-Free
- Egg-Free
- Soy-Free
- Pescatarian
- High-Fiber
- Low-Sodium
- Low-Sugar
- Low-Saturated-Fat
- Low-Cholesterol
- Halal
- Kosher
- Low-Fat
- Low-Calorie
Tags
- sauté
- healthy
- comfort food
- budget-friendly
- quick
Ingredients
- 2 can canned black beans (rinsed and drained)
- 1 pound frozen sweet corn
- 1.5 pound yellow summer squash (sliced into half moons)
- 1 tablespoon avocado oil
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper (ground)
- 1 cup low-sodium vegetable broth
Instructions
- Heat avocado oil in a large skillet over medium heat. Add ground cumin, dried oregano, 1/4 teaspoon salt, and 1/4 teaspoon black pepper, toasting for 30 seconds.
- Stir in the drained black beans, frozen sweet corn, and 1 cup of low-sodium vegetable broth. Bring to a gentle simmer for 10 minutes until heated through and well seasoned.
- While the beans simmer, place sliced yellow summer squash into a steamer basket over boiling water. Steam for 5 to 6 minutes until tender.
- Season the steamed squash with the remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper.
- Spoon the seasoned black beans and sweet corn into bowls and serve alongside the steamed yellow squash.
Notes
Rinsing the canned beans thoroughly removes excess surface starch and keeps the sodium level exceptionally low.
Nutrition (per serving)
- Calories: 250
- Protein: 13 g
- Carbohydrates: 47 g
- Fat: 3.5 g
- Fiber: 11.5 g
- Sodium: 310 mg
- Saturated Fat: 0.5 g
- Sugar: 4.5 g