Zucchini Black Bean and Rice Skillet
Packed with vibrant flavors and wholesome ingredients, this Zucchini Black Bean and Rice Skillet is a one-pan wonder perfect for busy weeknights! Combining tender zucchini, hearty black beans, fluffy rice, and savory spices like cumin and smoked paprika, this vegetarian dish is as satisfying as it is nutritious. A can of diced tomatoes adds a juicy burst of flavor, while a hint of lime juice ties everything together with a zesty kick. Ready in just 35 minutes, this budget-friendly recipe is customizable with optional shredded cheddar and fresh cilantro for added richness and freshness. Whether you're meal-prepping or serving up a quick family dinner, this skillet recipe is a healthy, delicious, and easy-to-make option that hits all the right notes.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 2 medium, diced zucchini
- 1 medium, diced bell pepper
- 2 cups cooked rice
- 1 15-ounce can, drained and rinsed black beans
- 1 14.5-ounce can, with juices diced tomatoes
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon lime juice
- 1 cup (optional) shredded cheddar cheese
- 0.25 cup, chopped (optional) fresh cilantro
Instructions
Heat the olive oil in a large skillet over medium heat.
Add the diced onion and cook for 3-4 minutes, until softened.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Add the diced zucchini and bell pepper to the skillet. Cook for 5-6 minutes, stirring occasionally, until the vegetables are tender.
Stir in the cooked rice, black beans, and diced tomatoes (with their juices). Mix well to combine.
Season the mixture with ground cumin, smoked paprika, dried oregano, salt, and black pepper. Stir to evenly distribute the spices.
Cook for another 4-5 minutes, allowing the flavors to meld and the mixture to heat through.
Remove from heat and stir in the lime juice.
If desired, sprinkle shredded cheddar cheese over the skillet and let it melt before serving.
Garnish with fresh cilantro and serve warm.
Nutrition Facts
Calories |
1874 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.0 g | 92% | |
| Saturated Fat | 29.4 g | 147% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 7419 mg | 323% | |
| Total Carbohydrate | 244.1 g | 89% | |
| Dietary Fiber | 41.2 g | 147% | |
| Total Sugars | 49.4 g | ||
| Protein | 72.6 g | 145% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1331 mg | 102% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 2333 mg | 50% | |
*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.
