Ranchero Beans with Roasted Corn

Ingredients

• 1 cup canned pinto beans, drained and rinsed
• 3/4 cup frozen corn kernels (or canned, drained)
• 1/2 cup bell pepper, diced
• 1/4 cup onion, diced
• 1 clove garlic, minced
• 1/2 cup tomato sauce
• 1 tbsp lime juice
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1 tbsp olive oil
• 1/4 tsp salt(optional)
• 1/8 tsp black pepper(optional)

Instructions

1. 1

   Heat oven to 425°F (220°C). Toss corn with 1/2 tbsp olive oil and spread on a sheet pan; roast 10 minutes, then stir and roast 5 minutes more until lightly browned (15 minutes total cook time).

2. 2

   While corn roasts, heat remaining 1/2 tbsp olive oil in a skillet over medium heat. Sauté onion and bell pepper for 5 minutes, then add garlic and cook 30 seconds.

3. 3

   Stir in tomato sauce, chili powder, cumin, and drained/rinsed pinto beans. Simmer 10 minutes, stirring occasionally, until thickened and hot (10 minutes cook time).

4. 4

   Fold in the roasted corn and lime juice. Season with salt and black pepper to taste. Serve immediately (total prep ~10 minutes; total cook ~25 minutes).