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The first thing to know about this crisp is that it's really tasty. Hearty black beans, a pile of sweet corn kernels, and a handful of gently bitter and spicy strips of poblano all get cooked up into a creamy base.

That brings us to the second thing to know about this dish, which is that you'll probably need less of it than you might expect. The heft and creamy texture come from a generous addition of coconut milk, which pairs with everything here like a dream, including the sprinkle of dried sage you'll add to the mix.

You'll top the rich base with a blissfully breezy topping that gets nice and crunchy in the oven and provides the perfect contrast. Speaking of contrast, it's a good idea to serve this crisp with a green salad that features an acid-forward dressing.

And since you'll be relying on the convenience of frozen and canned goods to get this on the table without breaking much of a sweat, you'll still have plenty of time to take a stroll in the spring weather after dinner.

Black Bean and Corn Crisp

Print the recipe

serves 4-6

For the filling:

2 TBSP olive oil

2 medium-large shallots, finely chopped

1 small-medium poblano, cut into thin 2-inch strips

1 1/2 cup frozen corn kernels

1/2 tsp dried rubbed sage

1/2 tsp fine sea or kosher salt

1/4 tsp freshly cracked black pepper

1 15-oz can black beans

1 can full-fat coconut milk

For the topping:

1/2 cup panko crumbs

1/4 cup cornmeal

1/4 cup rolled oats

1/8 tsp fine sea or kosher salt

2 TBSP olive oil

Heat oven to 350.

Begin by preparing the filling. Heat oil in a skillet over medium heat. Add shallots and cook, stirring frequently, until shallots begin to brown, 3-5 minutes. Reduce heat to medium-low and add poblano strips. Cook another 3-4 minutes, just until the pepper strips begin to soften. Meanwhile, drain and rinse beans.

When the pepper has begun to soften, add corn kernels, sage, salt, and pepper. Cook another minute or two, until the corn has thawed. Increase heat to medium. Add beans and coconut milk to skillet. Bring to a boil and continue to cook at a vigorous simmer, stirring frequently, until the mixture has thickened into a saucy mixture just a little thinner than you'd like to serve it—it will thicken a touch further in the oven—about 15 minutes (length depends on which brand of coconut milk you use).

Meanwhile, toss together the topping ingredients until thoroughly combined and coated with the oil. When the filling is ready, add it to a baking dish, top with the crumb mixture, and bake until bubbly and beginning to brown on top, 15-18 minutes. Turn the broiler on for an additional minute or two to brown the topping to your liking.