Welcome to the third Virtual Vegan Potluck! I’m so excited to participate again this time. When preparing ideas for a main dish, I went straight to the Post Punk Kitchen for ideas. Expert food blogger Isa Chandra Moskowitz prepared a fabulous seitan saute dish that is perfect for the start of summer. I knew I had to create this dish but with black beans instead of seitan. I can’t resist the combination of black beans and corn! And what is a Mexican-inspired dish without a little guacamole on the side? Serve with chips for a light lunch or rice on the side for dinner. Delish!
- 2 tablespoons olive oil, divided
- 1 medium red onion, in thinly sliced half moons
- 1 jalapeno, thinly sliced (include seeds if you want it spicier)
- 1 can of black beans (15 oz), drained and rinsed
- 1 cup fresh corn kernels, from 2 ears of corn
- 8 oz cremini mushrooms, cut into smaller pieces
- 1/4 cup chopped fresh cilantro
- 1/2 teaspoon salt
- Fresh black pepper, to taste
- 3 cloves garlic, minced
- 3 tablespoons fresh lime juice
1. Heat two teaspoons of olive in a large pan over medium-high heat. Add the onion and jalapeno and cook until translucent, 3-5 minutes.
2. Add the black beans and corn in to the pan with one additional tablespoon of oil. Cook for five more minutes.
3. Add the mushrooms, cilantro, salt and pepper. Cook for five minutes.
4. In a separate and smaller pan, saute the garlic in the remaining oil. Add the garlic to the pan and pour or squeeze the fresh lime juice over the mixture.
5. Garnish with fresh cilantro, if desired, and enjoy!