🌽 Mexican Roasted Corn & Black Bean Medley

Ingredients:

• 2 cups corn kernels (fresh, canned, or frozen—thawed if frozen)

• 1 (15 oz) can black beans, drained and rinsed

• 1 red bell pepper, diced

• 1 green bell pepper, diced

• 1 small red onion, diced

• 1 jalapeño, seeded and finely chopped (optional for mild heat)

• 2 tbsp olive oil

• 1 tsp ground cumin

• 1 tsp smoked paprika

• ½ tsp chili powder

• ½ tsp garlic powder

• Salt & pepper to taste

• Juice of 1 lime

• ¼ cup chopped fresh cilantro

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Instructions:

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment or foil.

2. Toss vegetables: In a large bowl, combine corn, black beans, diced peppers, onion, and jalapeño (if using). Drizzle with olive oil and toss to coat evenly.

3. Season: Sprinkle cumin, smoked paprika, chili powder, garlic powder, salt, and pepper over the mixture. Toss again until well coated.

4. Roast: Spread the mixture evenly on the baking sheet. Roast for 20–25 minutes, stirring halfway, until vegetables are slightly charred and tender.

5. Finish: Remove from oven and drizzle with fresh lime juice. Sprinkle chopped cilantro on top.

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Serving Ideas:

• As a side dish for tacos, fajitas, or grilled meats

• Over rice or quinoa for a hearty bowl

• Stuffed into burritos or quesadillas

• Scooped with tortilla chips as a chunky salsa