⅛teaspooncayenne powderomit if you don’t like spicy
½teaspoonsalt
5turns black pepper
½cupred oniondiced (65g)
2garlic clovesminced
1cupfrozen corn140g
2medium-large tomatoesdiced (about 2 cups / 400g)
1jalapenodiced (discard seeds)
1green bell pepperseeds taken out and diced
1tablespoonlime juice
1cupRefried Beans (link to recipe below)220g
1cupwater235ml
Instructions
Place the cumin, oregano, chili powder, cayenne, salt and black pepper into a small bowl and set aside for now. Prep and measure out the rest of the ingredients. This will make it super easy to throw together.
Heat a large pot over medium heat for two minutes and then add the onion and cook for about 5 minutes, adding a splash of water to the pot when they start to stick or look dry.
Add the garlic, corn, tomatoes, jalapeno, green bell pepper, lime juice and the spice mix that you made earlier, and cook for about 5 minutes, stirring occasionally.
Add the beans and stir until they are all mixed up with the veggies. Add the water and stir again.
Turn down the heat to low, place a lid on the pot and gently simmer for 10 minutes, stirring occasionally.