Roasted Corn and Black Bean Skillet

• 150 g (about 3/4 cup), drained and rinsed — Low-sodium canned black beans, drained and rinsed
• 100 g (about 2/3 cup), thawed — Frozen corn kernels
• 120 g (about 2/3 cup), drained and rinsed — Canned white beans, drained and rinsed
• 1 cup (149 g), halved — Raw cherry tomatoes
• 80 g (about 1/2 cup), diced — Raw red bell pepper
• 1 cup (30 g), packed — Raw baby spinach
• 2 tsp (9 g), divided — Avocado oil
• 3 g, finely grated — Raw garlic
• 1/2 tsp (1.2 g) — Smoked paprika
• 15 g (1 tbsp) — Fresh lime juice
• 0.5 g (scant 1/8 tsp) — Fine salt

Method

1. 1Dry the corn and beansPat the thawed corn and both kinds of drained beans very dry with clean kitchen towels before heating the skillet.Look for: The corn and beans feel dry on the surface and leave no visible moisture on the towel.
2. 2Preheat the skilletHeat a 10-inch skillet over medium-high heat for 1 minute, then add 1 teaspoon avocado oil.1 minLook for: The oil looks loose and glossy but does not smoke.
3. 3Char the cornSpread the corn in one layer and cook for 7 minutes, stirring only every 2 minutes so the kernels can brown.7 minLook for: The corn is steaming and many kernels have a dark-golden face.Safety: Dry the corn thoroughly before adding it to hot oil to reduce splatter.
4. 4Soften the pepperAdd the remaining oil, red pepper, garlic, smoked paprika, and salt; cook for 2 minutes while stirring.2 minLook for: The pepper is beginning to soften and the garlic smells fragrant rather than raw.
5. 5Make the tomato baseAdd the halved tomatoes and cook for 4 minutes, pressing several halves with the back of the spoon.4 minLook for: Several tomatoes have collapsed into a chunky sauce while some pieces remain visible.Safety: Keep your face back because tomato juice can spit in the hot skillet.
6. 6Simmer both beansFold in the black beans, white beans, and 3 tablespoons water; reduce the heat to medium-low and cover.Look for: The beans are evenly distributed in the tomato-corn mixture.
7. 7Heat the beans throughSimmer the covered skillet for 8 minutes, stirring once after 4 minutes and replacing the lid.8 minLook for: Both beans are steaming hot and mostly whole, and the tomato juices have thickened.Safety: Lift the lid away from your face to avoid escaping steam.
8. 8Wilt the spinach and finishUncover and fold in the spinach for 2 minutes, then remove the skillet from the heat and stir in the lime juice.2 minLook for: The spinach is fully wilted and the finished skillet is thick rather than soupy.Safety: Cool leftovers promptly and refrigerate them within 2 hours.