Creamed Corn and Black Beans
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4ears corn (about 4 cups kernels)
- ⅓cup skim milk
- 16ounces canned no-salt-added black beans
- 6ounces whole red pepper or 5 ounces chopped ready-cut red pepper (1¼ cups)
- 1jalapeno
- 1small clove garlic
- 1tablespoon rice vinegar
- 2whole wheat flour tortillas
- ⅛teaspoon salt
- Freshly ground black pepper
Nutritional analysis per serving (2 servings)
648 calories; 9 grams fat; 2 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 3 grams polyunsaturated fat; 125 grams carbohydrates; 25 grams dietary fiber; 26 grams sugars; 30 grams protein; 891 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Shuck corn and scrape kernels from cobs. Coarsely chop half of the kernels in food processor; spoon into saucepan.
- Step 2
Combine milk with remaining kernels, and process to cream; stir into saucepan. Cook corn over low heat about 7 minutes, to blend well and cook through.
- Step 3
Wash and drain beans, add to corn and cook 1 minute.
- Step 4
Wash, trim and finely chop red pepper; wash, seed and mince half the jalapeno (more if desired).
- Step 5
Heat tortillas in toaster oven.
- Step 6
Mince garlic. Take the corn mixture off the heat, and add garlic, pepper, jalapeno and vinegar. Season with salt and pepper, and stir well.
Private Notes
Comments
What do you do with the tortillas? Do you roll up the corn and bean mixture into the tortillas like enchiladas or burritos, or do you serve them alongside for individual rolling, as with fajitas? Or perhaps use for casual scooping?
What do you do with the tortillas? Do you roll up the corn and bean mixture into the tortillas like enchiladas or burritos, or do you serve them alongside for individual rolling, as with fajitas? Or perhaps use for casual scooping?