Ingrédients pour Rio Grande Black Beans Zucchini
- 1 tablespoon olive oil
- 1 medium onion
- 1 bell pepper (any color)
- 2 medium zucchini
- Black Olives
- 1 (15 ounce) can black beans
- 1 (10 ounce) can Rotel diced tomatoes with green chilies
- Garlic Powder
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- pepper to taste
- salt to taste
- Oregano
- 1 (15 ounce) can whole kernel corn
- 1/2 cup shredded cheddar or Monterey Jack cheese
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Comment préparer Rio Grande Black Beans Zucchini
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add 1 medium onion, chopped, and 1 bell pepper (any color), chopped. Saute until softened, about 5-7 minutes.
- Stir in 1 (10 ounce) can Rotel diced tomatoes with green chilies (undrained) and cook for 5 minutes, stirring occasionally.
- Add 1 (15 ounce) can black beans (rinsed and drained), 2 medium zucchini, diced, 1 teaspoon chili powder, 1/2 teaspoon cumin, and salt and pepper to taste. Stir well to combine.
- Reduce heat to low, cover, and simmer for 15-20 minutes, or until zucchini is tender. Stir occasionally.
- Optional: Stir in 1 (15 ounce) can whole kernel corn (drained) during the last 5 minutes of cooking.
- Serve hot, topped with shredded cheddar or Monterey Jack cheese (about 1/2 cup), if desired.
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
9g
Fat
2g
Carbs
6g