Cheesy Black Bean Tortilla Crunch Skillet

🥘 Ingredients

• baby lettuce
  2 unit
• black beans
  2 unit
• black pepper
• blue corn tortilla chips
  3 oz
• butter
  2 tablespoon (tbsp)
• cooking oil
  1 teaspoon (tsp)
• corn
  2 unit
• cumin
  2 tsp
• hot sauce
  2 tsp
• lime
  2 unit
• long green pepper
  2 unit
• mexican cheese blend
  1 c
• salt
• sour cream
  6 tbsp

🍳 Cookware

• medium bowl
• potato masher
• medium pan
• small bowl

1. 

   1

   Wash and dry produce. Core, deseed, and cut long green pepper into 1/2-inch pieces. Drain corn , then pat dry with paper towels. Zest and quarter lime . Place black 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).

   long green pepper: 2 unit, corn: 2 unit, lime: 2 unit, black beans: 2 unit
2. 

   2

   Heat a drizzle of cooking oil in a medium pan (large pan for 4 servings) over medium-high heat. Add green pepper and corn. Season with salt and black 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 .

   cooking oil: 1 teaspoon (tsp), salt, black pepper, butter: 2 tablespoon (tbsp), cumin: 2 tsp, mexican cheese blend: 1 c
3. 

   3

   While black bean skillet cooks, trim and discard root end from baby 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.

   baby lettuce: 2 unit, sour cream: 6 tbsp
4. 

   4

   Serve black bean skillet directly from pan or divide between plates. Top with blue corn 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!

   blue corn tortilla chips: 3 oz, hot sauce: 2 tsp