Cheesy Zucchini, Corn and Black Bean Skillet

By courtneyepowell

Ingredients

• 1 cup elbow macaroni
• 1 Tbsp olive oil
• 1 green pepper, cut in 1" pieces
• 1 cup chopped onion
• 1/4 tsp ground cumin
• 1/4 tsp chili powder
• 1 cup frozen corn
• 2 medium zucchini, cut in 1/2" pieces
• 1 14.5-oz can diced tomatoes, drained
• 1/2 tsp salt
• 1/2 cup low-sodium vegetable or chicken broth
• 1 15-oz can low-sodium black beans, drained and rinsed
• 1 cup reduced-fat shredded cheddar cheese

Details

Servings 4

Preparation

Step 1

1. Cook macaroni according to directions; drain and set aside.

2. Heat oil in a large nonstick skillet over medium-high. Add green pepper, onion, cumin, and chili powder. Cook, stirring occasionally, 3 minutes, or until softened.

3. Add the corn, zucchini, tomatoes, and salt. Cook, stirring, 1 minute. Add broth, cover; cook until zucchini is tender, 5 minutes.

4. Stir in black beans and pasta. Cook for an additional 3 minutes. Stir in cheese and serve.