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Mexican Beans and Vegetables Skillet

from Tiffany at eatathomecooks.com
Prep Time25 mins
Cook Time25 mins
Total Time50 mins
Servings: 3 to 4
Calories: 642kcal

Ingredients

  • 1½ tsp. olive oil
  • 1 small onion chopped
  • 1 garlic clove crushed
  • 1 zucchini chopped
  • ½ bell pepper any color, chopped
  • ½ Tbs. chili powder
  • ½ tsp. cumin
  • 15 oz. can black or kidney beans drained and rinsed
  • 15 oz. can diced tomatoes with juice
  • ½ cup salsa
  • 1½-2 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: 3to 4 | Calories: 642kcal | Carbohydrates: 126g | Protein: 24g | Fat: 7g | Saturated Fat: 1g | Sodium: 528mg | Potassium: 1576mg | Fiber: 21g | Sugar: 11g | Vitamin A: 1660IU | Vitamin C: 53mg | Calcium: 158mg | Iron: 8mg