Zucchini, Black Bean and Rice Skillet
adapted from readyseteat.com
1 Tablespoon Olive Oil
1 1/2 Cups Zucchini, Quartered Lengthwise, Sliced
1/2 Cups Diced Green Bell Pepper
1 Teaspoon Chili Powder
1 15 oz. Can Black Beans, Rinsed and Drained
1 14.5 oz. Can Fire-Roasted Diced Tomatoes, Undrained
2 Large Carrots, Grated
1 Cup Rice, Cooked
1/2 Cup Shredded Mild Cheddar Cheese
Chives or Scallions, Sliced, for Garnish
Heat oil in a large skillet over medium heat. Add zucchini, bell pepper and chili powder cook for 5 minutes. Add beans, tomatoes and carrots, cook till beans and tomatoes are heated through, about 5 minutes. Add cooked rice, stir. Sprinkle cheese on top and let melt. Garnish and serve.
Have you heard of Pinterest? I was obsessed with it for about a week. I made a button board and for one whole day all I could think about was how cute buttons are and how I could use them for crafts. And I'm not one bit crafty. I also saw this recipe on Pinterest and decided that it was something I actually could make. It reminded me of a Tex-Mex dish my mom use to make, except healthier. I wish I had added a can of corn, because I love corn. Next time I make this I will add corn.