Jenn Sebestyen

Jenn Sebestyen
Jenn Sebestyen
Try this Jenn Sebestyen recipe, or contribute your own.
  • Preparing Time: 30 minutes
  • Total Time: 45 minutes
  • Served Person: 6
vegan vegetarian white meat free tree nut free nut free gluten free red meat free shellfish free dairy free pescatarian
  • 2 garlic cloves minced
  • 1 tbsp chili powder
  • 2 tsp cumin
  • 1 red bell pepper diced
  • juice of 2 limes
  • guacamole
  • 1/2 of a red onion diced
  • 1/4 cup water divided for sauteing
  • 1 jalapeã±o pepper ribs and seeds removed diced
  • 1 1/2 cups cooked black beans (or 1 15 oz can black beans rinsed and drained)
  • 1 1/2 cups cooked pinto beans (or 1 15 oz can rinsed and drained)
  • 1 cup corn kernels (i used frozen)
  • 2-3 tbsp chopped cilantro or to taste
  • slider buns gluten free if desired
  • extra jalapeã±o sliced
  • 12 oz jar salsa (or 1 1/4 cups) your favorite
  • 1/4 cup coconut sugar (or brown sugar)
  • 2 tsp smoked paprika1 tsp dried oregano
  • salt/pepper to taste (i didn't use any)
  • Carbohydrate 3.27161333405416 g
  • Cholesterol 0 mg
  • Fat 0.261651666887689 g
  • Fiber 0.755216653082771 g
  • Protein 0.463575000161678 g
  • Saturated Fat 0.0319853333722759 g
  • Serving Size 1 1 Serving (46g)
  • Sodium 8.80466668031992 mg
  • Sugar 2.51639668097139 g
  • Trans Fat 0.0757168333699286 g
  • Calories 15 calories

Whisk all the ingredients for the Mexican BBQ Sauce in a medium bowl until well combined. Set aside.In a large skillet over medium-high heat, sauté the red onion for 3-4 min until softened. Add the garlic and sauté another minute.Add the red bell pepper and jalapeño and sauté 3-4 minutes, adding the additional 2 tbsp of water if necessary so the veggies don't stick to the pan.Pour the Mexican BBQ Sauce into the pan and simmer for about 10 minutes.Add the pinto beans, black beans, and corn and stir to combine. Simmer another 5 minutes to heat through.Taste and adjust seasonings as necessary or add salt/pepper to your liking.Add the chopped cilantro and stir.Serve hot on slider buns with guacamole and extra jalapeño slices.