Zucchini, Black Bean and Rice Skillet

So easy and quick to make!!! Smells delightful! not too shabby in the nutrient category too. Can increase water to 3/4C and use uncooked instant white rice if desired. Would make a good breakfast burrito also.

Photo by Julie W.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1

    tablespoon Pure Wesson® Canola Oil or less

  • ■ 1-1/2 cups quartered lengthwise, sliced zucchini

  • ■ 1/2 cup diced green bell pepper

  • ■ 1 can (15 oz each) Rosarita® Premium Whole Black Beans, drained, rinsed

  • ■ 1 can (14.5 oz each) Hunt's® Fire Roasted Diced Tomatoes with Garlic, undrained or Ro-Tel and add 1 clove minced garlic

  • 1/4

    C water if needed

  • ■ 1 cup cooked brown rice

  • ■ 1/2 cup shredded Cheddar and Monterey Jack cheese blend

  • Calories

  • 276

    276

Directions

1.Heat oil in large skillet over medium heat. Add zucchini and bell pepper; cook 5 minutes, stirring occasionally. Add beans, undrained tomatoes, rice and water if needed. Cook on low til heated through. Remove from heat. Sprinkle with cheese. If Ro-Tel is not used, add cayenne or some heat.

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