Vegetarian Bell Pepper Fiesta Skillet
- For the skillet:
- 1 large ear of corn shucked
- pinch of salt
- 1 tablespoon extra virgin olive oil
- 1 small yellow onion sliced
- 2 large bell peppers stem removed, Blade A (I used yellow and red)
- 2 roma tomatoes seeded and chopped
- 2 garlic cloves minced
- 1 15 oz can black beans drained and rinsed and patted dry
- 1 tablespoon chopped cilantro
- 1/2 cup Mexican blend cheese
- 1 avocado peeled, pitted and sliced thinly
- For the fajita seasoning:
- 1/4 teaspoon cayenne pepper
- 1 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/4 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon oregano
Preheat the oven to 450 degrees.
Place the corn halves into a medium pot and cover with water and a pinch of salt. Bring to a boil and let cook for 2-3 minutes or until corn is cooked through (easily pierced with a fork.) Drain into a colander and set aside to cool.
Once water boils, place a medium cast-iron skillet (or regular skillet will do) over medium heat and add in the olive oil. Once oil heats, add in the onions and bell peppers and cook for 5 minutes or until peppers and onions begin to soften. Then, add in the tomatoes, garlic, black beans and 1 tablespoon of the fajita seasoning. Toss and let cook for 2-3 minutes and then add in the cilantro and corn, shaving the corn off the cob into the skillet with a knife.
Remove the skillet from the heat and sprinkle over with cheese. Place in the oven for 5 minutes or until cheese melts.
Serve immediately, garnished with avocado slices.