Cheesy Black Bean Tortilla Crunch Skillet

🥘 Ingredients

• baby lettuce
  1 head
• black beans
  1 can
• black pepper
  to taste
• blue corn tortilla chips
  ½ cup
• butter
  1 tbsp
• cooking oil
  1 tbsp
• corn
  1 c
• cumin
  ½ tsp
• hot sauce
  1 tbsp
• lime
  1 unit
• long green pepper
  1 unit
• mexican cheese blend
  ½ cup
• salt
  to taste
• sour cream
  2 tbsp

🍳 Cookware

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

1. 

   1

   Wash and dry all produce. Core, deseed, and cut long green pepper into 1⁄2-inch pieces. Drain and pat dry corn . Zest and quarter lime . Place black beans and their liquid in a medium bowl and mash with a potato masher until mostly smooth.

   long green pepper: 1 unit, corn: 1 c, lime: 1 unit, black beans: 1 can
2. 

   2

   Heat a drizzle of cooking oil in a medium pan 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 ⏱️ 5 minutes .

   cooking oil: 1 tbsp, salt: to taste, black pepper: to taste
3. 

   3

   Stir in butter 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 ⏱️ 2 minutes .

   butter: 1 tbsp, cumin: ½ tsp
4. 

   4

   Remove from heat and stir in mexican cheese blend .

   mexican cheese blend: ½ cup
5. 5

   While filling cooks, trim and discard root end from baby lettuce , separate leaves, and thinly slice.

   baby lettuce: 1 head
6. 6

   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.

   sour cream: 2 tbsp
7. 7

   Serve black bean skillet directly from pan or divide between plates. Top with blue corn tortilla chips and lettuce. Drizzle lime crema over lettuce and serve with hot sauce and remaining lime wedges on the side.

   blue corn tortilla chips: ½ cup, hot sauce: 1 tbsp