Black Bean and Zucchini Enchilada Skillet with Rice
Prep Time 15 minutes mins
Cook Time 15 minutes mins
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.