Black beans, corn, summer squash, tomatoes, onions, ground chiles, smoked paprika, and herbs, plus roasted sweet potatoes on the side… Sounds like heaven to me! I first made this dish a couple weeks ago, and have come back to it multiple times since—in fact, I’m craving it right now! It features Zelda & Bramble’s Blackening Spice Blend, as well as the pungent Mexican herb epazote, which we have growing outside our door (if you can’t find it at your local farmers’ market or Mexican grocery, you can use cilantro instead).
The Blackening—which we typically describe as having medium heat—adds a ton of flavor to the beans, but the dish isn’t spicy. If you want heat, you could always add more Blackening, or even some Z&B Firestorm! Z&B Chili Seasoning would also be great in this dish!
Yield 6 servings
The beans are great as a side dish with sweet potato “croutons,” or for a main dish, serve over rice with the roasted sweet potato on the side. The leftovers are just as good cold the next day! But pairing with sweet potato is not optional—the Blackening plus the roasted sweet potato equals magic!