Ingredients
Scale
- 2 packs of ramen noodles
- 2 tablespoons olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 1 bell pepper, sliced
- 1 cup corn kernels
- 1 can black beans, drained and rinsed
- 2 cups vegetable broth
- 2 tablespoons taco seasoning
- 1 tablespoon chili powder
- 1 lime, juiced
- Fresh cilantro, chopped (for garnish)
- Jalapeños, sliced (optional, for extra spice)
Instructions
- Heat olive oil in a large pan over medium heat, add diced onion, and cook until translucent.
- Add minced garlic, sliced bell pepper, corn kernels, and taco seasoning; sauté until vegetables are tender.
- In a separate pot, bring water to a boil and cook ramen noodles according to package instructions; drain and set aside.
- Add drained black beans and vegetable broth to the pan with vegetables and bring to a simmer.
- Stir in cooked ramen noodles, combine well, and let flavors meld.
- Remove from heat, squeeze fresh lime juice over the dish, and garnish with cilantro and optional jalapeños.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stove to maintain noodle texture; avoid freezing.
- Customize toppings with queso fresco or chopped green onions for added flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-Asian Fusion
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 3g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 0mg