- 1 can of black beans
- 1 corn on the cob
- 1 small yellow onion
- 1 large Anaheim pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cumin
- 3 teaspoons lime juice
- avocado oil
- (Optional) salt and pepper
This one is fun and is basically a burrito with no tortilla, hence the name.
Start by peeling the outer layer of the onion skin off and chopping off the top and bottom. You can toss those or throw them into a compost bin/pile. Cut up the rest of the onion into small bits (remember, breathe through your mouth when cutting onion to avoid watering eyes). Cut off the top of the Anaheim pepper (throw out or toss that into a compost pile/bin). Slice it in half and remove the seeds. Then slice the rest into strips.
Set a frying pan on medium-low heat. Add a small amount of avocado oil (approximately 1 tablespoon) and add in the onion and pepper. Stir around.
Now, take the corn on the cob, get a knife and carefully cut off the kernels by standing the cob on its end with a firm grip on the top. It’s best to do this over a cutting board. Add the corn kernels into the frying pan and stir around.
Next, open up the can of beans. Pour them through a strainer over the sink and rinse with cool water. Set aside.
Go back to stirring the stuff in the frying pan and add in the garlic powder, lime juice, and cumin. The mixture is typically done in about 10-15 minutes (if you’re cooking on a gas stove, more like 10, electric is more like 15). You can test if it’s done by sampling a pepper. You want it tender, but not mushy. In the last few minutes, add in the beans. They don’t need cooked, you’re just heating them up. Stir everything while the beans heat up.
Add a little salt and pepper to taste if you like. This goes great with added plain avocado, guacamole, or salsa. And if you really want, you could throw the whole mix into a tortilla and make actual burrito and enjoy it that way too if you’re not grain free.
Makes 2 small servings, or one large serving. You can keep leftovers in the fridge a day or two.