fresh poblano chile pepper, seeded and chopped
frozen whole kernel corn
black beans, rinsed and drained
salt, or to taste
- Heat olive oil in a large skillet over medium-high heat. Add onion and garlic, and cook, stirring until translucent. Add zucchini and poblano pepper, and saute until soft. Stir in corn and beans, and heat through. Season with salt to taste.