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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.

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Rate this recipe 4.5/5 (10 Votes)


  • 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


Servings 4


Step 1

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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