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.
- 1/4 teaspoon salt
- 2 garlic cloves minced
- pinch of salt
- 1/2 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1 teaspoon chili powder
- 1/4 teaspoon cumin
- 1/4 teaspoon cayenne pepper
- 1 tablespoon extra virgin olive oil
- 1/4 teaspoon oregano
- 1 small yellow onion sliced
- 1 large ear of corn shucked
- 1/2 teaspoon smoked paprika
- 2 roma tomatoes seeded and chopped
- for the fajita seasoning:
- for the skillet:
- 2 large bell peppers stem removed, blade a (i used yellow and red)
- 1 tablespoon chopped cilantro
- 1 15oz can black beans drained and rinsed and patted dry
- 1/2 cup mexican blend cheese
- 1 avocado peeled, pitted and sliced thinly
- Carbohydrate 342.379064930553 g
- Cholesterol 19.775 mg
- Fat 29.2521588194441 g
- Fiber 105.71541429936 g
- Protein 46.5920779166652 g
- Saturated Fat 7.18400234027776 g
- Serving Size 1 1 Serving (3787g)
- Sodium 256.536402777745 mg
- Sugar 236.663650631193 g
- Trans Fat 6.73265065277764 g
- Calories 1265 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.
Managing Moisture in the Skillet
Black beans retain surface water straight from the can, which generates steam rather than the desired sear. Pat the rinsed beans thoroughly with paper towels before introducing them to the hot pan. Slicing onions and bell peppers uniformly ensures they release moisture at an equal rate during the initial five-minute sauté.
Controlling Corn Starch and Bite
Boiling the corn for three minutes activates the starches without making the kernels mushy. Shaving the kernels directly into the skillet after cooking allows them to absorb residual pan juices without losing their individual pop. Remove the skillet from the heat immediately before adding the cheese to prevent the dairy from releasing excess oil.
Adapting Components for Dietary Needs
The spice blend relies on smoked paprika, cumin, and cayenne rather than proprietary mixes, making label reading straightforward for allergen avoidance. Substitute a plant-based melting cheese or omit the dairy entirely without altering the structural integrity of the bean and vegetable base.
