Main Course · Serves 2
with Charred Corn & Crisp Lettuce
Our skillet-based spin on a taco salad plays all the Tex-Mex hits—crunch, spice, and melted cheese! Charred veggies mix with black beans and shredded cheese to form an irresistible base you’ll top with tortilla chips and crisp shredded lettuce. A drizzle of tangy lime crema and hot sauce add creamy texture and punchy acidity with just a touch of heat.
Wash and dry produce.
Core, deseed, and cut green pepper into 1⁄2-inch pieces. Drain corn, then pat dry with paper towels. Zest and quarter lime.
Place beans and their liquid in a medium bowl; mash with a potato masher or fork until mostly smooth (it’s OK if they’re still slightly chunky).
Heat a drizzle of oil in a medium pan (large pan for 4 servings) over medium-high heat. Add green pepper and corn. Season with salt and pepper. Cook, stirring occasionally, until pepper is softened and corn is golden brown and lightly charred in spots, 4-6 minutes.
Stir in 1 TBSP butter (2 TBSP for 4) until melted. Add mashed beans and juice from half the lime. Season with cumin, salt, and pepper. Cook, stirring occasionally, until beans are warmed through and liquid is mostly reduced, 1-2 minutes.
Remove from heat. Stir in Mexican cheese blend.
While black bean skillet cooks, trim and discard root end from lettuce; separate leaves and thinly slice.
In a small bowl, combine sour cream and lime zest. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
Serve black bean skillet directly from pan or divide between plates. Top with tortilla chips (lightly crushing first) and lettuce in separate sections.
Drizzle lime crema over lettuce and serve with hot sauce and remaining lime wedges on the side. TIP: For perfect balance, finish with a squeeze of lime juice right before serving!
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