Name: "Sufferin’ Mexi-tash"
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Ingredients: 2-3 strips of bacon; 2 ears of corn (kernels removed); 1/2 cup red onion (chopped); 2 cloves garlic (minced); 1 jalapeno (seeded and diced); 14 oz can black beans (rinsed and drained); 1 cup grape tomatoes (halved); 1 cup chicken (cooked and shredded); 1/2 cup cilantro (chopped); 1/4 cup Queso Fresco (crumbled)

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A dish filled with food, with shredded chicken, tomatoes, olives and cheese.

Succotash [suck-uh-tash] is a dish mainly comprised of corn and Lima beans {Lima beans…um…}.

We aren’t going there… don’t worry!

I had tons of yummy Mexican-style ingredients on hand, so I thought I would throw together a nice “Mexi-tash” for you {well, mostly me…cause I ate it}.

You’ll want to spend a few minutes to prepare all your ingredients before you start cooking. This requires a lot of chopped, minced, cut, chopped, diced, halved, crumbled, {did I mention chopped?} items. With just a few minutes of actual cooking.

Dice jalapeno, minced garlic, chopped onion and halved tomatoes.

Ok, are you ready now??

Let’s start off with my fav. ingredient:

Bacon!!

Let 2-3 pieces of bacon crisp up in a large pan.

Remove the bacon once it’s all nice and crispy to a paper towel, and crumble it up. Leave the bacon drippings in the pan.

A close up of a pile of chopped bacon pieces on a paper towel.

Try not to eat it all right now {this is why I use 3 pieces instead of 2}.

Add the corn, onion, and garlic to the bacon drippings and saute for 4 minutes.

A close up of cooked corn and diced onions.

The corn and onion will pick up all the nice brown bits and flavor from the bacon {yum!}.

Black beans being rinsed in a mesh strainer.

Instead of adding Lima beans {no offense to those that love ’em}, I opted for a bean that is still high in fiber, and great on taste -a good ol’ pantry staple- black beans.

Drain and rinse the beans before you add it directly to the corn and onion mixture.

A cutting board of diced veggies being added to a pan.

Next goes in the tomatoes and diced jalapeno. Give it all a good stir.

Close up of black beans, corn, diced onions, and diced jalapeños.

Here comes the shredded chicken {click here to learn how I get my shredded chicken}

A hand adding shredded chicken to a pan.

Throw that in there too- stir it around gently and let simmer till warmed through; about another 3-4 minutes.

A hand adding chopped cilantro to a mixture of shredded chicken, corn, black beans and tomatoes in pan.

Did you think we were done?? {I knew I should have grabbed a bigger pan!}

Just before serving, toss in the delicious crumbled bacon, and chopped cilantro.

A close up of a package of Queso Fresco.

{I couldn’t resist}

Because I love cheese….

Crumble up a little bit lot of Queso Fresco cheese, and enjoy!

Oh so good!

Ok, just breathe…

I know that was a lot to handle.

I wrote it down.

You can copy my notes…

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"Sufferin’ Mexi-tash"

Let's put a Mexican spin on an old classic....Succotash!

Prep Time15 mins

Cook Time5 mins

Total Time20 mins

Course: Dinner

Cuisine: Mexican

Servings:

Calories: 167 kcal

Author: Shawn

Ingredients

2-3 strips of bacon
2 ears of corn, kernels removed
1/2 cup red onion, chopped
2 cloves garlic, minced
1 jalapeno, seeded and diced
14 oz can black beans, rinsed and drained
1 cup grape tomatoes, halved
1 cup chicken, cooked and shredded
1/2 cup cilantro, chopped
1/4 cup Queso Fresco, crumbled

US Customary - Metric

Instructions

Cook bacon in large pan over med-high heat. Once crisp, remove from pan (leave drippings in pan)and crumble (set aside).
Saute corn, onion, and garlic in bacon drippings for 4 minutes, or until corn is golden. Add beans, tomatoes, jalapeno, and chicken.
Stir and let simmer till warmed through; about another 3-4 minutes. Just before serving toss in crumbled bacon and cilantro.
Top with Queso Fresco to serve.