Black Bean and Corn Sauté

Black Bean and Corn Sauté


Our homemade Black Bean & Corn Sauté is a great appetizer, salad topping or filling for vegetarian burritos and enchiladas. 


Prep Time: 10 minutes
Cook Time: 3 minutes
Total Time: 13 minutes
Servings: 10 - 15



1 cup Robert Rothschild Farm Roasted Pineapple & Habanero Dip or Sauce
1 Tbsp. Olive oil
1 Red onion, diced
1 Red bell pepper, diced
2 cloves Garlic, minced
1 (15 oz.) can Black beans, drained and rinsed
1 1/2 cups Frozen corn, thawed
1/2 tsp. Cumin
1/2 tsp. Chili powder
2 Tbsp. Lime juice
1 1/2 tsp. Lime zest
1 Tbsp. Cilantro, chopped
1/4 tsp. Salt
1/4 tsp. Pepper
1 bag Tortilla Chips



Heat olive oil in a 10-inch nonstick skillet over medium-high heat and cook onion, red pepper garlic and cumin, stirring occasionally, until vegetables are tender, about 3 minutes. Combine vegetable mixture with remaining ingredients in a serving bowl. Stir in Roasted Pineapple & Habanero Dip and serve warm, at room temperature or chilled with tortilla chips. This sauté also makes a great topping for tacos, burritos, or use as a filling for enchiladas and quesadillas.