Creamed Corn and Black Beans

By Marian Burros

Published August 23, 1994

Total Time
15 minutes
Rating
4(12)
Comments
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Featured in: PLAIN AND SIMPLE; Southwestern Flavors With a Sweet Surprise

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Ingredients

Yield:2 servings

  • 4 ears corn (about 4 cups kernels)

  • ⅓ cup skim milk

  • 16 ounces canned no-salt-added black beans

  • 6 ounces whole red pepper or 5 ounces chopped ready-cut red pepper (1 ¼ cups)

  • 1 jalapeno

  • 1 small clove garlic

  • 1 tablespoon rice vinegar

  • 2 whole wheat flour tortillas

  • ⅛ teaspoon salt

  • Freshly ground black pepper

Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

229 grams carbs; 1 milligram cholesterol; 1215 calories; 3 grams monosaturated fat; 4 grams polyunsaturated fat; 3 grams saturated fat; 11 grams fat; 45 grams fiber; 590 milligrams sodium; 65 grams protein; 30 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Shuck corn and scrape kernels from cobs. Coarsely chop half of the kernels in food processor; spoon into saucepan.

  2. Step 2

    Combine milk with remaining kernels, and process to cream; stir into saucepan. Cook corn over low heat about 7 minutes, to blend well and cook through.

  3. Step 3

    Wash and drain beans, add to corn and cook 1 minute.

  4. Step 4

    Wash, trim and finely chop red pepper; wash, seed and mince half the jalapeno (more if desired).

  5. Step 5

    Heat tortillas in toaster oven.

  6. Step 6

    Mince garlic. Take the corn mixture off the heat, and add garlic, pepper, jalapeno and vinegar. Season with salt and pepper, and stir well.

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Ratings

4 out of 5
12 user ratings
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Comments

Polly

What do you do with the tortillas? Do you roll up the corn and bean mixture into the tortillas like enchiladas or burritos, or do you serve them alongside for individual rolling, as with fajitas? Or perhaps use for casual scooping?

Polly

What do you do with the tortillas? Do you roll up the corn and bean mixture into the tortillas like enchiladas or burritos, or do you serve them alongside for individual rolling, as with fajitas? Or perhaps use for casual scooping?

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