📖 Instructions

1. Prep your veggies: On your cutting board, dice the onion into small pieces. Mince the garlic—really mince it; nobody likes big chunks of garlic. Halve and seed the bell peppers, then slice them into strips. Shuck the corn and carefully cut the kernels off the cob. I always feel like I'm performing surgery when I do this part.
2. Heat the skillet: Place your large skillet over medium heat. Add the butter (or vegan butter, if that's your jam) and let it melt completely. It should shimmer slightly.
3. Sauté the aromatics: Toss in the diced onion and cook for about 3-4 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic!
4. Add the veggies: Introduce the bell pepper strips, corn kernels, and black beans to the skillet. Stir everything together well.
5. Spice it up: Sprinkle the chili powder, cumin, smoked paprika, and red pepper flakes (if using) over the vegetables. Stir to coat everything evenly. The aroma should be making your mouth water by now.
6. Cook until tender-crisp: Continue to cook, stirring occasionally, for about 8-10 minutes, or until the bell peppers are tender-crisp and the corn is heated through. You want some bite, not mush.
7. Season to taste: Season the vegetables with salt and freshly ground black pepper to your liking. Remember, you can always add more, but you can't take it away.
8. Garnish and serve: Remove the skillet from the heat. Garnish with fresh cilantro leaves and a squeeze of lime juice (optional, but highly recommended).
9. Serve immediately: Serve the Garlic-Chili Sautéed Tex-Mex Vegetables as a side dish, in tacos, over rice, or as a topping for grilled chicken or fish. Get creative! I once put it on a baked potato—delicious!