Black Bean and Zucchini Enchilada Skillet with Rice

Black Bean and Zucchini Enchilada Skillet with Rice

On nights when you just want a ‘throw it together’ meal, make this rice skillet...

On nights when you just want a ‘throw it together’ meal, make this rice skillet with black beans and vegetables.

Black Bean and Zucchini Enchilada Skillet with Rice

I always crave those ‘throw together’ meals that have it all: carbs, flavor, vegetables, and ooey gooey cheesy goodness. And most importantly, cleanup is a breeze because it’s a one pot meal! Once you get through the chopping prep, it’s easy sailing!

Black Bean and Zucchini Enchilada Skillet with Rice

I have made variations of this meal over and over again, but I think I cracked the code on the perfect rice skillet. The ratio of rice to vegetables to cheese and beans is just right. Using microwavable rice makes it that much easier, but you could definitely switch up the types of rice – even a Spanish rice would be nice here and add another dimension of flavor.

If you want to make this into a meat eater’s dish, use ground turkey, chicken, or beef. And of course, to make it entirely vegan, substitute vegan cheese or omit it. I love this topped with some jarred or fresh jalapenos, tons of cilantro and sliced avocado, but it’s up to the cook!

You can winterize this a bit more and use some cauliflower here instead of zucchini, but I love the texture of the zucchini here and how it absorbs all of the seasonings and flavors of the dish. Overall, you’ll love this rice skillet and the secret to it all is the enchilada sauce! So approachable, you’ll love this for busy weeknights.

Black Bean and Zucchini Enchilada Skillet with Rice

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Black Bean and Zucchini Enchilada Skillet with Rice

5 from 4 votes
Prep Time 15 minutes
Cook Time 15 minutes
Servings 4 people


  • 1 tablespoon  extra virgin olive oil 
  • 2 garlic cloves, minced
  • 1 small onion, diced
  • 1 red bell pepper, diced
  • 1 carrot, diced
  • 2/3 cup frozen corn 
  • 2 zucchinis, diced
  • 1 teaspoon taco seasoning
  • salt and pepper
  • 1 15oz can black beans, drained and rinsed
  • 2 cups cooked brown rice
  • 1 15oz can enchilada sauce (I like Hatch Mild)
  • 1/2 cup shredded Mexican cheese blend
  • 2 ripe avocados, peeled and diced or sliced
  • for garnish: chopped cilantro, sliced jalapenos


  • Heat the olive oil in a large skillet over medium-high heat. Once oil is shimmering, add the garlic and onions, and cook until onions are translucent, about 3 minutes. Add the bell peppers, carrots, corn, and zucchini and stir well. Season with taco seasoning, salt, pepper, and stir well. Let cook for 10 minutes or until veggies are softened to your preference. Add the black beans, cooked rice, enchilada sauce, and stir well. Let cook for 5 minutes to heat up the sauce and beans. 
  • Remove the skillet from heat, stir in the cheese, and once melted, divide into bowls and serve topped with avocado, cilantro and sliced jalapenos, if using. 

with love, Ali

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Recipe Rating


  • I added chicken and it’s Delicious! Thanks, Ali!
  • This was so GOOD! It was so flavourful! I added chicken in mine, this is a great protein packed meal!
    • Definitely!! We love this one!
  • Had this for supper..was delicious!
    • That's so great, JoAnn! Super happy you enjoyed it!
  • Simply delicious! Next time I'll saute the carrots with the onion and garlic because I feel they need a little extra time to cook. Also, just my personal preference, I'll add the zucchini at the end with the black beans because I prefer it lightly cooked. I made the rice in my rice cooker. It turned out "al dente" but it turned out perfect after it was added to the skillet. I look forward to enjoying this often.
    • This dish is wonderful and can easily be modified for spice lovers. I toss in about a cup of frozen sweet potato cubes. It's easy to prep the veggies the night before and put them in baggies in the order that they get cooked. The rice turns out perfect in a rice cooker if you have one Make this and you won't be disappointed!