In a large bowl, mix together the corn, jalapeños, red onions and bell peppers.
In a separate bowl, combine the chilli powder, cumin, salt and pepper, garlic powder, onion powder and crushed red pepper. Mix together.
Heat half the oil in a very large cast-iron skillet over medium-high heat. Add half the veggies and sprinkle with half the seasoning. Cook until blackened bits start to appear, 4-5 minutes. Remove from the skillet; repeat with the other half of the oil, veggies and seasoning. Return the first half of the veggies to the skillet and add the black beans and green chiles. Stir and continue cooking for 3 minutes. Use immediately or allow to cool, then package in smaller freezer containers and freeze.
To reheat, add 2 teaspoons or more of olive oil ( depending on the quantity of vegetables) to a large cast-iron skillet over medium-high heat and add the desired amount of frozen vegetables. Cook, stirring frequently, until heated through, 5 to 7 minutes. The veggies can be used in a number or ways. Here are some of the serving suggestions.
For soft tacos: lay a warmed fajita-size flour tortilla on a board. Pile on 1/4 cup cooked taco chicken, top with 2 tbsp shredded iceberg, 1 tbsp grated cheddar and a big spoonful of the veggies.
For veggie taco salad: Slice q/2 head each of iceberg and romaine. Mix and spread the lettuce out on a platter to make a bed for the salad. Arrange 1 cup of the veggies all over the lettuce. Sprinkle over 1/4 cup cot ja cheese, dot on 1/4 cup salsa, top with 2 tbsp sour cream and sprinkle over 2 tbsp fresh cilantro leaves.
For quick quesadillas: Melt 2 tbsp butter in cast-iron skillet; add 1 burrito-size sun dried tomato flour tortilla. Top with 1/4 cup grated Monterey Jack cheese, 1/4 cup of the veggies, then a second tortilla. Cook for a minute, then flip and cook on the other side until the cheese is melted. Remove to a cutting board, cut into quarters and serve with 2 tbsp pick de gallo, 2 tbsp guacamole and a sprig of fresh cilantro.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (284g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 47 (22%)|
|Amt Per Serving||% DV|
|Total Fat 5.2g||7 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 2.8g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 0mg||0 %|
|Sodium 21.6mg||1 %|
|Potassium 822.9mg||22 %|
|Total Carbohydrate 37.4g||11 %|
|Dietary Fiber 7.8g||31 %|
|Sugars, other 29.6g|
|Protein 9.1g||13 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 217
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