3 Pepper Sauté

When I was young I didn’t like any peppers at all.  Strange that now I can’t seem to get enough of them, especially this time of year.  My favorites are the sweet red, yellow and orange ones, but I’ll eat any of them that come my way.  The poblanos in this add a little kick and more complex flavor, but if you don’t want that, just use regular green peppers as a substitute.

This is a simple recipe that I usually make as a side dish for tacos, or chicken or well…whatever.  It also works great in a bowl by itself, as a burrito filling, or folded into an omelet for breakfast the next day.

3 Pepper Sauté

 

3 Pepper Sauté

1 tbsp. olive oil
1/2 cup sliced red onion
2 cloves garlic, minced
2 Poblano peppers, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 cup fresh or frozen corn kernels
1 can black beans, drained and rinsed
1-2 tbsp. lime juice
1 tsp. cumin
1/2 tsp. chili powder
Salt & pepper

Sauté onions, garlic and peppers in olive oil until the veggies are tender.  Add corn, beans, lime juice and seasonings and mix well.  Stir and cook a couple of minutes until it’s all heated through.  Serve hot or cold.

 

 

 

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