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Active time
5 minutes
Total time
20 minutes
4 servings
Serving Size
1/4 recipe

2 tablespoons olive oil

1 pound brussels sprouts, hard stems trimmed off, halved (or quartered, if large)

1 ½ cups corn (canned or frozen)

1 ½ cups butter beans, lima beans, or soybeans (canned or frozen)

½ teaspoon paprika

½ teaspoon chili powder

Juice of ½ lime

4 ounces feta or cotija cheese, crumbled

  1. Heat a large skillet or Dutch oven over medium heat. Add the olive oil to coat the pan, then add the Brussels sprouts and use a spatula to make sure the cut sides are face down. Cook undisturbed for about 6-7 minutes, until the bottoms are browned and lightly crispy.
  2. Stir the brussels sprouts, then stir in the corn and butter beans. Let cook for about 5 minutes, stirring occasionally, until the corn and beans are fully warmed through and the brussels sprouts reach a desired level of doneness. 
  3. Add the paprika, chili powder, and lime juice and stir to incorporate. Top with the cheese before serving.  

An Oldways recipe, courtesy of Kelly Toups


Calories: 320
Total Fat: 14g
Saturated Fat: 5g
Sodium: 330mg
Carbohydrate: 41g
Fiber: 10g
Total Sugar: 6g (Added Sugar: 0g)
Protein: 14g

Yield: 4 servings

Serving Size: 1/4 recipe

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