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There's nothing like experiencing a comforting world of flavors in one bowl, like this delicious Sautéed Corn with Black Beans Bowl and Avocado Crema! This vegetarian recipe is very easy to prepare and perfect to enjoy with the whole family. To make it, start by preparing CANILLA® Extra Long Grain Rice, and serve it with a succulent combination of GOYA® Black Beans and sautéed corn, along with tomatoes and queso fresco. Top it off with a rich avocado crema. Delicious!
Sautéed Corn with Black Beans
GOYA Extra Virgin Olive Oil, divided
GOYA® Golden Corn, drained and rinsed
GOYA® Minced Garlic
white onion, diced
fresh jalapeño peppers, seeded and finely diced
GOYA® Tomato Paste
1 can (15.5 oz.)
GOYA® Black Beans, drained and rinsed
finely chopped fresh cilantro
avocado, halved, pitted and peeled
GOYA® Lime Juice
GOYA® Queso Fresco, crumbled
halved cherry tomatoes
radishes, thinly sliced
Heat 1 tbsp. oil in skillet set over medium-high heat; sauté corn for 8 to 10 minutes or until warmed through and tender. Let cool slightly; set aside.
Meanwhile, cook rice according to package directions.
Heat remaining oil in skillet set over medium heat; cook garlic, onion, jalapeños and seasoning for 3 to 5 minutes or until slightly softened. Stir in tomato paste; cook for 1 minute. Stir in corn, beans and 1/4 cup water; bring to boil. Reduce heat; cook for 5 to 8 minutes or until sauce is thickened. Stir in cilantro.
Avocado Crema: In blender, purée avocado, sour cream, lime juice and seasoning until smooth.
Divide rice among bowls. Top with black bean and corn mixture. Drizzle with crema.
Topping: Scatter queso fresco, tomatoes and radishes over top.
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