mexican skillet

As the days get warmer and the sun sticks around for a while longer, we start doing dinner a bit differently.  We might start up the grill, or I might make a big salad (salad is Fletcher's favorite meal- true story) or I throw whatever vegetables we have on hand into a skillet in various combinations.  I happened to have jalapeños, avocados and cilantro in the fridge, so I was either going to make guacamole or a skillet meal.  Since we had no chips, skillet it was!  There are no hard and fast rules about these meals, but here is what I put into this one.

1 can black beans, drained and rinsed
1 cup corn (fresh, frozen or canned would all work)
1 medium onion, chopped
1 bell pepper, chopped
3 jalapeños, seeded and chopped
1 cup cherry tomatoes, cut in half
2 small avocados, sliced
2 garlic cloves, minced
small bunch of cilantro, chopped
1 T olive oil
2 limes
1/2 cup prepared salsa

serve with tortillas, chips, or rice
serves 4

First I chopped and prepared all the vegetables.

Next I sautéed the onions and peppers in olive oil on medium heat for about 7 minutes, and added the garlic and jalapeños for an additional 3 minutes.  While those vegetables were sautéing, I lightly mashed the black beans with a fork, so they would mingle into the mixture a bit.

I added the beans, tomatoes, cilantro, corn, salsa, and the juice of one lime to the mixture, and turned down the heat to low, just warming them.  I turned off the heat, and added the sliced avocados on top right before serving.

Brian ate his mixture in a tortilla with cheese, extra hot sauce, and sour cream, and I had mine just in a bowl with the cheese and sour cream.  We both squeezed extra lime on top.  So quick, easy, and delicious!