This summery take on succotash ups the nutritional value with fiber-filled black beans and leafy green spinach.
Set a large pan with straight sides over medium-high heat. Add the olive oil, jalapeño, onion and a few grinds of black pepper. Cook until the veggies are tender.2.
Add the cumin, paprika, and tomatoes and cook until you can easily press and mash the tomatoes.3.
Then begin adding the spinach, constantly turning them to wilt in the heat of the pan. Add the corn and black beans at the end, stirring to warm.