Creamed Corn and Black Beans Recipe

Name: Creamed Corn and Black Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ears corn (about 4 cups kernels); ⅓ cup skim milk; 16 ounces canned no-salt-added black beans; 6 ounces whole red pepper or 5 ounces chopped ready-cut red pepper (1 1/4 cups); 1 jalapeno; 1 small clove garlic; 1 tablespoon rice vinegar; 2 whole wheat flour tortillas; ⅛ teaspoon salt; Freshly ground black pepper

Servings: persons

4 ears corn (about 4 cups kernels)
⅓ cup skim milk
16 ounces canned no-salt-added black beans
6 ounces whole red pepper or 5 ounces chopped ready-cut red pepper (1 1/4 cups)
1 jalapeno
1 small clove garlic
1 tablespoon rice vinegar
2 whole wheat flour tortillas
⅛ teaspoon salt
Freshly ground black pepper

1
Shuck corn and scrape kernels from cobs.
2
Coarsely chop half of the kernels in food processor; spoon into saucepan.
3
Combine milk with remaining kernels, and process to cream; stir into saucepan.
4
Cook corn over low heat about 7 minutes, to blend well and cook through.
5
Wash and drain beans, add to corn and cook 1 minute.
6
Wash, trim and finely chop red pepper; wash, seed and mince half the jalapeno (more if desired).
7
Heat tortillas in toaster oven.
8
Mince garlic.
9
Take the corn mixture off the heat, and add garlic, pepper, jalapeno and vinegar.
10
Season with salt and pepper, and stir well.

452

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 ears corn (about 4 cups kernels), ⅓ cup skim milk, 16 ounces canned no-salt-added black beans, 6 ounces whole red pepper or 5 ounces chopped ready-cut red pepper (1 1/4 cups), and more.

Yes, Creamed Corn and Black Beans falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Creamed Corn and Black Beans

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