When I was a kid, I remember feeling annoyed when my parents would proclaim some fresh vegetable to be “as sweet as candy!” It seemed like such a blatant falsehood that I couldn’t believe these people who had so impressed on me the importance of being honest could dare to utter it. But maybe my taste buds have changed because I could’ve sworn this sweet corn I roasted tasted just like candy. Alongside other fresh summer produce – squash, bell peppers, onion, and jalapenos – also roasted until caramelized, it added a wonderfully savory sweet touch to these fajita bowls, rounded out by black beans and chorizo. Of course, you can also grill all the vegetables, if you’d like. Either way, this recipe is perfect for all that overflowing summer produce that’s currently at its peak!
Summer Fajita Bowls
Yield: 4 servings
- 2 summer squashes, chopped
- 2 bell peppers, chopped
- 1 onion, thickly sliced
- 2 – 4 jalapenos, sliced
- 1 Tbsp olive oil
- 3 – 4 ears sweet corn, unshucked
- 1 lb chorizo sausage, sliced
- 4 – 6 cloves garlic, minced
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- 2 sprigs oregano, finely chopped
- 1 large (28 – 32 ounce) can black beans, drained and rinsed
- 1/4 cup water or stock
- salt and pepper, to taste
- fajita toppings of choice
- Preheat oven to 400 degrees.
- In a large bowl, combine 2 summer squashes, chopped, 2 bell peppers, chopped, 1 onion, thickly sliced, 2 – 4 jalapenos, sliced, and 1 Tbsp olive oil, and toss thoroughly to coat all the vegetables with the oil.
- Transfer the oiled vegetables to a large roasting pan or baking sheet, spreading evenly. Roast until softened with edges browning, about 45 minutes.
- Meanwhile, on a separate roasting pan or baking sheet (or even directly on the oven rack), arrange 3 – 4 ears sweet corn, unshucked, and roast until the corn is cooked, about 30 minutes. Remove, and set aside to cool.
- Meanwhile, in a large sautee pan over high heat, cook 1 lb chorizo sausage, sliced until browned, about 10 minutes.
- Add 4 – 6 cloves garlic, minced, 1 tsp chili powder, 1 tsp cumin, 1 tsp smoked paprika, and 2 sprigs oregano, finely chopped, and sautee until fragrant, about 1 minute.
- Lower heat, then add 1 large (28 – 32 ounce) can black beans, drained and rinsed and 1/4 cup water or stock, and cook until the beans have softened, about 5 minutes.
- Stir in the roasted vegetables, and cook until heated through (if not still hot from the oven).
- Add salt and pepper, to taste.
- Shuck the cooled corn, and cut the kernels off of the cob.
- Serve the sausage, bean, and vegetables topped with the corn and any other fajita toppings of choice, such as diced tomatoes, sour cream, chopped cilantro, sliced avocados, or cheddar cheese.