Sautéed Poblanos, Beans, and Corn
By The Editors of America's Test KitchenPublished on February 14, 2024
Time
12 minutes
Yield
Makes about 3 cups
Ingredients
1 tablespoon vegetable oil 2 poblano chiles, stemmed, seeded, and chopped1 (15-ounce) can pinto beans, rinsed1 cup frozen corn ½ cup chopped onion 2 teaspoons chili powder ¼ teaspoon table salt
Instructions
- Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Add poblanos, beans, corn, onion, chili powder, and salt and cook until softened, 6 to 8 minutes.
Time
12 minutesYield
Makes about 3 cupsIngredients
1 tablespoon vegetable oil
2 poblano chiles, stemmed, seeded, and chopped
1 (15-ounce) can pinto beans, rinsed
1 cup frozen corn
½ cup chopped onion
2 teaspoons chili powder
¼ teaspoon table salt
Ingredients
1 tablespoon vegetable oil
2 poblano chiles, stemmed, seeded, and chopped
1 (15-ounce) can pinto beans, rinsed
1 cup frozen corn
½ cup chopped onion
2 teaspoons chili powder
¼ teaspoon table salt
Ingredients
1 tablespoon vegetable oil
2 poblano chiles, stemmed, seeded, and chopped
1 (15-ounce) can pinto beans, rinsed
1 cup frozen corn
½ cup chopped onion
2 teaspoons chili powder
¼ teaspoon table salt
Why This Recipe Works
Perfect for adding heft to your taco or even replacing eggs for vegan guests, this bean sauté comes together quickly and without a whole lot of planning thanks to canned beans and frozen corn.
Instructions
- Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Add poblanos, beans, corn, onion, chili powder, and salt and cook until softened, 6 to 8 minutes.
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