Here in Ohio, we’ve had a rather mild winter but I don’t care. I’m sick of this weather teeter-totter. It was sweater weather leaving the house this morning, and I had the heat blasting in the car on the way home this afternoon. Snow flakes dancing in the air this Friday and 75 degrees on Monday. What kinda crazy is that? I have been craving long, summer nights with the sky on fire with the orange-red setting sun that extends ‘dayime’ until 9 O’Clock at night. Warm evenings with plants in bloom, releasing their fragrances and their leaves glowing from the day’s absorbed sun. The sounds of children’s play and laughter, and easy dinners made on the grill. This flavor at least was faked by making in a skillet. Dreams of Grill Season: Smoky Black Beans, Corn, and Avocado with Cilantro Lime.
Grilled dinners would sure make things easier around here. I’ve not posted as I normally have the last couple of weeks because the husband and I are making some big changes in our lives! More later on that but please know that I am constantly thinking about the blog and sharing with you what is going on. Very soon I will be back to posting my recipes twice a week, so hang in there with me, will ya!
This dish came together fairly quickly, sautéing onions, frozen corn, and a can of black beans in a skillet. I added some spices to the beans and as a stand in for the grilled Hobo potatoes, I split open a roasted baked potato. Filling the spud with the corn and beans, topping with diced avocado, lime juice, salt, and cilantro. The first time I made this I was really happy with it. It was warm and grill-y with flavors very reminiscent of the grill.
The second time…I added some liquid smoke and Sriracha to the black beans. Wow! That char-y grilled flavor shined through and I almost expected to have almost no clean-up! You can certainly adjust your smoky-ness by adding more liquid smoke and the spice by adding more Sriracha. Mine was just a bit spicy as I added only a 1/4 teaspoon to a half can of beans. If ya likes it spicy, then add more!
Let the ‘Grilling’ Begin..
Start first by heating your oven to about 400 degrees and scrub, clean and put your potatoes in a baking pan with a tablespoon of extra virgin olive oil. Into the oven to roast while you heat your heavy bottom, cast iron pan. Put your bag of frozen corn in the microwave and heat through. The key to cast iron cooking is a hot pan with hot oil and warmed or room temperature food. This reduces the food from sticking to the pan and makes clean up a snap.
First time I made I used extra virgin olive oil and the second time, coconut oil. I definitely prefer the coconut oil in this dish. I love the aroma of onions cooking in coconut oil. The key to this dish is putting the food in the pan and just letting it get good and brown before flipping. In goes the warmed frozen corn.
Then add the black beans and spices…
The second time, I added chopped green pepper and Roma tomatoes, and I just loved the roast-y flavors that added. As the tomato and green pepper cooked, it also added some liquid to the black beans which began to get very dry in the pan.
Like perfect little green suns! They make my day. Dice these gorgeous things and add some salt, cilantro, and the juice of a couple limes. A few more spices and you’ll have guacamole, so if the mood strikes you then guac it up.
This is my favorite grill pan that is perfect for veg on the grill. Yes, I’m aware that the corn and beans will fall through those holes! It just helps the illusion that it’s summer and this is fresh from the grill and not from the skillet. Doesn’t matter…awesome either way.
When your potatoes are baked through and your corn, black beans, and veg are nice and char-ry, roast-y, then cut open your potatoes and squeeze open. If you make the entire bag of corn and full can of black beans, this serves 4 people. The 2nd time I made I used only half the bag of corn and half the can of beans so this recipe goes up and down quite easily.
Fill your potatoes with plenty of corn, black beans, green pepper, and tomato. Top with chunky cilantro, lime, and avocado.
I found some sweet corn still in its husk at the grocery. I have no idea how good it will be this early but you never know. You can roast corn on the cob in the oven! I wash and remove the silk and husk from the cob and add to a piece of foil. Sprinkle on some evoo and salt and rub the oil around on the cob. Seal up the foil and bake in the oven at about 375 degrees for 10-15 minutes until much of the corn kernels are nice and browned. It tastes amazing! Try it.
How did I make Dreams of Grill Season: Smoky Black Beans, Corn, and Avocado with Cilantro Lime …healthier?:
- Instead of sliced potatoes cooked in a foil packet with plenty of oil so the potatoes get crispy, this recipe mimics this with roasted in the oven baking potatoes in just 1-2 tablespoons of extra virgin olive oil.
- Only 1 tablespoon of extra virgin olive oil or coconut oil were used in the enameled cast iron Lodge pan.
- Black beans are full of fiber and a plant-based protein powerhouse!
- Avocado is also full of fiber and adds a healthy plant-based fat.
- Any leftover black beans and corn are great over salad greens the next day for lunch. Don’t forget to top with avocado, cilantro, and lime juice mixture.
- 1 tablespoon avocado oil, extra virgin olive oil or coconut oil
- ½ cup of chopped onion
- I bag steam fresh frozen corn, warmed
- 1 can organic black beans, drained and rinsed
- 1 tablespoon ground cumin
- 1 tablespoon dried cilantro
- 1 Roma tomato, diced
- ¼ large green pepper, diced
- ½ tsp roasted garlic
- ½ tsp Sriracha - feel free to use more or less based on your preference
- 1 tsp liquid smoke - feel free to use more or less based on your preference
- 1 avocado, diced
- ½ teaspoon salt, divided
- Juice of 1-2 lime
- 4 medium Yukon gold potatoes, roasted with 1 tablespoons extra virgin olive oil
- Pre-heat your oven to 400 degrees.
- Scrub and prepare your baking potatoes - I love Yukon Gold Baking Potatoes, and place in an oiled baking pan. Bake in the oven until fork tender. To shorten the baking time, pre-bake your potatoes in the microwave and then finish in a hot oven.
- While your potatoes are baking, heat your bag of frozen corn in the microwave until warm.
- Heat your heavy bottom skillet and add your choice of plant based oil: avocado oil, evoo, or coconut.
- While the skillet and oil are heating,clean, prep and chop your onion, green pepper, tomato.
- Add the onion to the skillet and saute until most is browned. Then add your corn and spread out in an even layer. Allow to cook until very browned on one side. Be patient and don't turn too quickly as it will take longer for the corn to brown.
- When your corn and onion are getting quite browned, use a rubber spatula and turn over the corn pieces to continue browning. Add your black beans and brown the beans, being careful they do not burn.
- Add cumin, salt, roasted garlic, Sriracha, and liquid smoke to the black beans.
- Add the green pepper and tomato on top of the black beans. The liquid released from the sautéing vegetables will add moisture to the black beans, which tend to dry out in the skillet. If they get too dry, then drizzle some lime juice over the beans or add a teaspoon or so of vegetable stock.
- Dice your avocado and remove from the avocado skin with a tablespoon. place into a small bowl. Add salt, cilantro, and lime juice. Stir until mixed.
- When your potatoes are roasted and tender, pull from the oven and plate. Slice the tops with a knife and squeeze open.
- Fill the potatoes with a quarter of the beans and corn mixture.
- Top with avocado, cilantro, and lime mixture!
- Enjoy the summertime flavor!
The post Dreams of Grill Season: Smoky Black Beans, Corn, and Avocado with Cilantro Lime appeared first on Designing Vegan. If you make this smoky grilled-ish potato topper, I’d love to see any changes you made to suit you. Post to Instagram or Facebook and tag it with #designingvegan