Ingredients:

  • 12-15 medium jalapeños (approx. 1 lb)
  • 1 tbsp olive oil
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup frozen or canned corn, drained
  • 1/2 cup red onion, finely diced
  • 2 tbsp fresh cilantro, chopped
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1 tbsp lime juice
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/4 cup crumbled Cotija cheese
  • 1 tbsp lime crema

Instructions:

  1. Slice each jalapeño lengthwise and use a small spoon to scrape out the seeds and white membranes.
  2. Place peppers on a baking sheet and lightly brush the insides and outsides with olive oil.
  3. Place the drained black beans in a bowl and use a fork to mash about 1/3 of the beans into a thick paste to create a binder.
  4. Stir in the corn, diced onion, cilantro, cumin, smoked paprika, lime juice, salt, and pepper until the filling is cohesive.
  5. Spoon the mixture generously into each jalapeño half, pressing down slightly to remove air pockets.
  6. Bake at 400°F (200°C) for 12–15 minutes until the skins are blistered and charred.
  7. Garnish with crumbled Cotija cheese and lime crema before serving.