Black bean bake with roasted corn salsa is an easy meal prep dinner that you need to add to your meal rotation. Fresh vegetables and black beans are seasoned up and then topped with an easy and delicious corn salsa.
Toss corn kernels with olive oil and spread out into a single layer on a baking sheet.
Place into a hot oven and cook for 10 minutes. Remove from the oven and move the corn around on the baking sheet. Put it back in the oven and cook for an additional 8-10 minutes. It should be lightly golden brown.
Remove from the oven and let it cool a bit. Reduce oven to 400° F or 200° C to cook the beans.
Combine the roasted corn with the remaining ingredients, stir to combine. Taste and add salt and pepper as desired.
To make the black beans
Check that the temperature of the oven to cook the beans is at 400° F or 200° C.
Place the black beans, red pepper slices, red onion and tomatoes in a large bowl. Add seasoning mixture and olive oil. Combine well to spread out the oil and seasoning through all the beans and vegetables.
Tear off 4 pieces of foil or parchment paper into 9 or 10 inch pieces. Fold in half. Evenly divide the bean mixture between the four pieces of paper or foil placing it on the right side of the crease of the paper or foil. Squeeze juice from lime half over each packet before folding.
Fold the empty half over to cover the ingredients. Start at the top and fold down the ends of the paper together in order to seal the food inside and create a pocket. Continue folding the edges. When you get to the bottom and all the edges are folded, use a stapler and staple the last fold on the parchment. For extra security, staple at the beginning of the fold on the top and then also in the middle.
Place packets on a baking sheet and put in a hot oven to cook for 25 minutes. When ready, remove from the oven and cut each packet open.
Serve with the roasted corn salsa and garnish with cilantro leaves and lime squeezes.
Tips for BEST results:Cut the onion and bell pepper for the roasted corn salad into a dice similar in size to the corn kernels. This allows the ingredients in the salsa to more easily mix together making sure you get a little bit of everything in each bite.Roasting the corn may seem like an extra and unnecessary step but roasting it adds a some charred color to the corn and also deepens the flavor of the corn. If using parchment paper instead of foil, be sure to staple your packets at the top and bottom corners so they don’t unravel while cooking.Adjust the spiciness of the roasted corn salsa by adding or reducing the amount of chile you use. Also, removing the seeds and inside membrane also reduces the heat of chilies since this is where most of the heat is concentrated.