Rio Grande Black Beans Zucchini
Bursting with bold Southwestern flavors, Rio Grande Black Beans Zucchini is a quick and healthy dish that's perfect for weeknight dinners. This vibrant, one-skillet recipe features tender zucchini, hearty black beans, and a medley of warm spices like cumin, chili powder, and smoked paprika. Combined with juicy diced tomatoes and brightened with fresh lime juice and cilantro, this dish is as nutritious as it is delicious. Ready in just 30 minutes, it pairs beautifully with fluffy rice or warm tortillas, and can be topped with creamy sour cream, tangy Greek yogurt, or melted cheddar cheese for an extra touch of indulgence. Packed with plant-based protein and rich in flavor, this recipe is an easy way to bring Tex-Mex-inspired comfort to your table!
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Recipe Information
Ingredients
- 2 cups black beans (canned, drained and rinsed)
- 2 zucchini (medium-sized, diced)
- 2 tablespoons olive oil
- 1 yellow onion (medium, diced)
- 2 garlic cloves (minced)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoons smoked paprika
- 1 cup diced tomatoes (canned, undrained)
- 0.25 cup fresh cilantro (chopped)
- 1 lime (juiced)
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.5 cup optional: sour cream or Greek yogurt (for garnish)
- 0.5 cup optional: shredded cheddar cheese (for garnish)
- 4 optional: tortillas or rice (for serving)
Instructions
Heat the olive oil in a large skillet over medium heat.
Add the diced onion and cook for 3-4 minutes, stirring occasionally, until softened.
Stir in the minced garlic, ground cumin, chili powder, and smoked paprika. Cook for 30 seconds until fragrant.
Add the diced zucchini to the skillet and cook for 5-6 minutes, stirring occasionally, until the zucchini is tender but still slightly crisp.
Stir in the black beans and canned diced tomatoes (with their juices). Season with salt and black pepper.
Reduce the heat to low and let the mixture simmer for 5 minutes, allowing the flavors to meld together.
Remove the skillet from heat and stir in the lime juice and chopped cilantro.
Serve hot, garnished with optional sour cream, Greek yogurt, or shredded cheddar cheese. Pair with tortillas or serve over rice if desired.
Nutrition Facts
Calories |
1951 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.7 g | 106% | |
| Saturated Fat | 31.0 g | 155% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 3852 mg | 168% | |
| Total Carbohydrate | 227.2 g | 83% | |
| Dietary Fiber | 47.7 g | 170% | |
| Total Sugars | 27.9 g | ||
| Protein | 72.4 g | 145% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 1029 mg | 79% | |
| Iron | 20.0 mg | 111% | |
| Potassium | 3097 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
