• 2 medium-sized zucchini, diced
  • 1 roasted poblano chile (see roasting directions below), diced
  • ½ large onion, diced
  • 2 ears fresh sweet corn or 1-1/2 cups of frozen corn
  • 1 can (15 oz.) black beans
  • 2 Tbsp. olive oil
  • Salt and fresh pepper, to taste

Roasted Peppers


Pour back beans in colander and rinse for 1 minute under cold water. Remove husks from corn and cut kernels off the cobs.
In a large sauté pan, heat olive oil over medium heat. Add onions, corn, chile and zucchini. Cover, stirring occasionally, and cook until zucchini and onion is softened, about 10 minutes.Reduce heat to low and gently stir in black beans and continue cooking to heat the black beans about 1-2 minutes. Add salt and pepper to taste. Serve.

Roasting a poblano chile pepper:

  • Chiles roasted over an open flame, or in the oven, impart a delicious smoky flavor to many dishes.
  • Gas Stove: Turn a burner on high and place the chile on the burner. Use long handled tongs to turn the pepper until it is evenly charred (black skin) on all sides. Place the pepper in a plastic bag and seal the bag.
  • Oven: Preheat the oven to 450°F. Place pepper a cookie sheet and roast for about 4-5 minutes until the skins blister. Watch carefully so it does not burn. Place the roasted peppers in a plastic bag and seal the bag.
  • Clean and peel: After 10 minutes, remove the pepper from the bag and wash off the skin under cool water. Slice the pepper open. Discard stem core, seeds and stringy veins.