Vegetarian Bell Pepper Fiesta Skillet
Try this Vegetarian Bell Pepper Fiesta Skillet recipe, or contribute your own.
Try this Vegetarian Bell Pepper Fiesta Skillet recipe, or contribute your own.
- 2 garlic cloves minced
- pinch of salt
- 1 teaspoon chili powder
- 1 tablespoon extra virgin olive oil
- 1 large ear of corn shucked
- 1/4 easpoon salt
- 1/2 easpoon paprika
- for the fajita seasoning:
- for the skillet:
- 1 small yellow onion spiralized, blade a
- 2 large bell peppers stem removed, blade a (i used yellow and red)
- 2 roma tomatoes seeded and chopped
- 1 15 oz can black beans drained and rinsed and patted dry
- 1 tablespoon chopped cilantro
- 1/2 up mexican blend cheese
- 1 avocado, peeled pitted and sliced thinly
- 1/4 easpoon cayenne pepper
- 1/4 easpoon garlic powder
- 1/2 easpoon smoked paprika
- 1/2 easpoon onion powder
- 1/4 easpoon cumin
- 1/4 easpoon oregano
- Carbohydrate 14.0842516666641 g
- Cholesterol 0 mg
- Fat 5.28505999999963 g
- Fiber 2.90753339747391 g
- Protein 2.45056833333183 g
- Saturated Fat 0.770674666666657 g
- Serving Size 1 1 Serving (139g)
- Sodium 66.2389999999676 mg
- Sugar 11.1767182691902 g
- Trans Fat 0.215544166666531 g
- Calories 103 calories
Step-by-step
- 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.
Adding wet vegetables directly to a hot pan creates steam instead of the desired browning. Bell peppers and onions release significant moisture upon contact with heat, which will stew the ingredients rather than charring them if the surface is overloaded. Maintaining dry ingredients is essential for achieving proper caramelization on the edges of the vegetables without turning the mixture mushy.
Managing Pan Moisture and Heat
Cast iron retains heat exceptionally well, making it the preferred vessel for this preparation, though any heavy-bottomed skillet functions adequately if preheated fully. Black beans must be thoroughly patted dry with paper towels prior to entering the pan; excess canning liquid alters the seasoning distribution and prevents the spices from adhering. When combining the aromatics, keep the heat at medium to allow the garlic to soften without burning. Roasting the assembly in a 450 degree oven for five minutes melts the cheese efficiently while preventing the underlying vegetables from overcooking into a puree.
- Pat black beans dry thoroughly to remove excess canning liquid before cooking.
- Shave corn kernels directly into the pan after boiling to preserve their structural integrity.
- Preheat the skillet completely before adding oil to prevent sticking.
