Vegan Mexican Style Black Beans with Roasted Chili Lime Corn

This vegan Mexican style bean dish is not only packed with protein and flavors but also pantry-friendly & easy to make! Filling any time of year, but especially cozy in colder months.

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Mexican Style Black Beans with Roasted Chili Lime Corn

Vegan Mexican Style Black Beans with Roasted Chili Lime Corn


Ingredients

Scale

Beans

  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • ½ tsp oregano
  • ¾ tsp cumin
  • ¼ tsp chili powder 
  • 1 tbsp tomato paste
  • 115oz can black beans
  • ½ cup vegetable broth
  • Vegetable broth (or olive oil)

Corn

  • 3 ears of fresh sweet corn with husks on
  • ½ lime, zested 
  • 1 tsp chili powder
  • 3 tbsp vegan butter
  • Salt & pepper to taste

Instructions

Beans

  1. Cook 1 small chopped onion in a little vegetable broth (or olive oil) until translucent, about 7 minutes. 
  2. Add 2 minced garlic cloves, ½ tsp oregano, ¾ tsp cumin, ¼ tsp chili powder, and cook another 30 seconds. 
  3. Add 1 tbsp tomato paste and mix before adding 1-15oz can black beans and ½ cup vegetable broth. 
  4. Use the side of a wooden spoon or spatula to mash about half of the beans while cooking. 
  5. Simmer for about 10 minutes until most broth is absorbed. Add fresh lime juice and salt to taste.

Corn

  1. Roast 3 ears of fresh sweet corn with husks on at 175°C/350°F on an oven rack until soft to touch, about 35 minutes. 
  2. Meanwhile, combine zest ½ lime, 1 tsp chili powder, 3 tbsp vegan butter. (Optional: Use a sharp knife to slice down the side of corn and remove kernels. Add butter mixture to kernels according to taste while corn still warm.) 
  3. Rub corn with butter mixture after roasting. 
  4. Finish with a squeeze of fresh lime juice and salt to taste.

Notes

Find more of Nisha’s recipes on @cookingforpeanuts.

Mexican Style Black Beans with Roasted Chili Lime Corn

If you loved these vegan Mexican style beans, you might also like…

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Or click here for more delicious vegan bean dishes!

 

Comments

  1. I made this for my boyfriend who is a meat connoisseur, and me who is just starting out as a vegan. Safe to say we both LOVED it. I usually make Mexican bowls at least once a week, and usually am not a corn fan. However; the sauce on top of the corn was amazing, and the bean mixture was so savory you hardly miss the meat. Will definitely be making again!

    On a side note, definitely take care of your corn in the oven first. It’s noted as step 4 I believe so definitely read ahead.

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