Ingredients

  • 1 lb. Brussels sprouts
  • 1 (14 oz.) can black beans, drained & rinsed
  • ½ tsp chili powder
  • 3 tbsp minced cilantro
  • ¾ cup frozen corn kernels, defrosted
  • 2 garlic cloves, minced
  • ¾ tsp ground cumin
  • ¼ tsp ground pepper
  • Juice of ½ lime
  • 3 tsp olive oil, divided
  • ½ tsp paprika
  • 1 red bell pepper, seeded & diced
  • ¼ tsp salt
  • 1 small yellow onion, chopped

Ready In 25 Minutes

Servings: 6

Cooking Instructions

Step 1

  • Cut each Brussels sprout in half through the root, then thinly slice crosswise. Set aside.

Step 2

  • Heat 2 teaspoons olive oil in a large nonstick skillet set over medium heat.
  • INGREDIENTS:
  • EQUIPMENT:

Step 3

  • Add the onion and bell pepper. Cook, stirring occasionally, until the vegetables are tender, 4 to 5 minutes.
  • INGREDIENTS:
  • Length: 4 minutes

Step 4

  • Add the garlic, cumin, chili powder, paprika, salt and pepper, and cook for 1 minute.
  • INGREDIENTS:
  • Length: 1 minutes

Step 5

  • Add the remaining 1 teaspoon of olive oil to the skillet. Stir in the sliced Brussels sprouts. Cook until the Brussels sprouts are bright green and just tender, about 4 minutes.Stir in the black beans, corn, lime juice and cilantro.
  • INGREDIENTS:
  • EQUIPMENT:
  • Length: 4 minutes

Step 6

  • Serve.