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Mexican Beans and Vegetables Skillet

from Tiffany at eatathomecooks.com
Prep Time25 mins
Cook Time25 mins
Total Time50 mins
Servings: 6 to 8
Calories: 587kcal

Ingredients

  • 1 Tbs. olive oil
  • 1 onion chopped
  • 2 garlic cloves crushed
  • 2 zucchini chopped
  • 1 bell pepper any color, chopped
  • 1 Tbs. chili powder
  • 1 tsp. cumin
  • 15 oz. can dark red kidney beans drained and rinsed
  • 15 oz. can black beans drained and rinsed
  • 15 oz. can diced tomatoes with juice
  • 1 cup salsa
  • 3-4 cups brown rice cooked

Instructions

  • Cook onion and garlic in oil in a large skillet until onion is soft.
  • Add the zucchini and bell pepper and cook till tender.
  • Add the tomatoes, spices, beans and salsa.
  • Cook several more minutes until it's all hot.
  • Serve beans over rice.

Notes

Note: For oil-free, skip the olive oil and use a bit of water when cooking the onions. Add the garlic after the onions cook, when you add the other vegetables.

Nutrition

Serving: 6to 8 | Calories: 587kcal | Carbohydrates: 115g | Protein: 21g | Fat: 6g | Saturated Fat: 1g | Sodium: 707mg | Potassium: 1369mg | Fiber: 17g | Sugar: 8g | Vitamin A: 1518IU | Vitamin C: 49mg | Calcium: 142mg | Iron: 7mg