Simple Mexican Skillet

2 cups frozen corn
1 medium onion, grated or chopped
3 garlic cloves, minced
2 jalapenos, finely diced (seed and membrane removed)
2 14.5 ounce cans diced tomatoes, with juice
1 1/2 cups black beans or one can (rinsed and drained)
1 pound spicy chicken sausage
1/2 teaspoon chipotle chili pepper (spice)
1/2 teaspoon New Mexico Chili powder
pinch Cayenne pepper
salt
rice, cooked (for serving)

In a large pan over medium heat, cook sausage.  Brown on both sides and then add water 1/4 way up sausage and cover.  Allow to cook until done.  Remove from pan and slice into coins.

In a clean large pan over medium heat, add corn in a single layer.  Cook for 5-7 minutes, without stirring, until caramelized.  Add onion, garlic and jalapenos, stir to combine.  Cook until onions are translucent, stirring occasionally.  Add tomatoes, chipotle chili pepper, chili powder cayenne and salt.  Stir to combine.

Add beans and sausage.  Bring to a boil, reduce heat to low and simmer for 30 minutes.

Serve over rice.

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