Chaya (or Spinach) & Sweet Corn Tamalito Skillet – Authentic Belize Recipe
Mayan woodland skillet pairing tender greens and sweet corn with warm achiote seasoning.
- Country of Origin
- 🇧🇿 Belize (Central America, Americas)
- Dietary Profile
- vegan
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Fresh sweet corn masa/kernels, Chopped spinach/chaya greens, Black beans, Red recado achiote, Garlic
Ingredients for Chaya (or Spinach) & Sweet Corn Tamalito Skillet (4 Servings)
- 1.25 lbs (or 2.5 cups) fresh sweet corn masa/kernels, prepped into bite-sized pieces
- 1.5 cups chopped spinach/chaya greens, washed and trimmed
- 1 cup black beans
- 1 medium onion and 3 cloves garlic, finely minced with red recado achiote
- 1.5 tbsp traditional Belize seasoning (garlic, cilantro, lime)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Heat oil in a wide heavy skillet over medium-high heat until shimmering.
- Sauté onion, garlic, and red recado achiote for 2–3 minutes until softened and fragrant.
- Add fresh sweet corn masa/kernels and chopped spinach/chaya greens along with garlic, cilantro, lime, searing for 8–10 minutes while tossing occasionally.
- Deglaze the pan with a splash of broth or citrus so the caramelized fond coats every bite.
- Garnish with black beans and serve straight from the skillet.