Mexican Succotash
Created by dienia b on December 23, 2024
- Servings: 12
- Prep Time: 30m
- Cook Time: 30m
- Recipe #43982
Ingredients
- 1 poblano pepper,charred, peeled
- 2 cups frozen corn , thawed
- 2 cups frozen lima beans,thawed
- 1 can (15 ounces) black beans, drained, washed
- 3 tablespoons olive oil
- 1 cup yellow onion, diced
- 1 cup red bell pepper ,chopped
- 1 cup green bell pepper ,chopped
- 1 clove garlic, smashed
- 1 cup grape tomatoes,halved
- 4 tablespoons fresh lime juice
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup fresh cilantro, minced
How to Make
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Step 1: Have everything ready
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Step 2: Heat the oil in a large wok over high heat.
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Step 3: Once hot, add the onions and bell peppers.
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Step 4: Sauté for 5 minutes, then add the thawed lima beans black beans and corn to the skillet.
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Step 5: Sauté for another 5 minutes until onions are softened.
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Step 6: Add the chopped poblano pepper, tomato, and garlic
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Step 7: Sauté for 2 minutes until the garlic is fragrant.
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Step 8: Turn off the heat.
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Step 9: Stir in the cilantro, salt and pepper, to taste and lime juice.
Nutritional Facts
- Serving Size: 1 (230.5 g)
- Calories 216.7
- Total Fat - 4.3 g
- Saturated Fat - 0.7 g
- Cholesterol - 0 mg
- Sodium - 164.1 mg
- Total Carbohydrate - 38.8 g
- Dietary Fiber - 8.3 g
- Sugars - 4.6 g
- Protein - 10 g
- Calcium - 75 mg
- Iron - 2.5 mg
- Vitamin C - 57.7 mg
- Thiamin - 0.4 mg