Are you ready to elevate your weeknight dinners with a dish that's not only bursting with flavor but also packs a nutritional punch? Look no further than this vibrant Zucchini and Black Bean Skillet! In just 30 minutes, you can whip up a delightful vegan meal that’s perfect for the whole family. With its colorful ingredients and hearty textures, this recipe will have everyone coming back for seconds. Plus, it's a fantastic way to sneak in those veggies without anyone noticing! Dive into our easy step-by-step guide and discover how to create this deliciously satisfying dish that will leave your taste buds dancing!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Vegan
Serves: 4 servings
Ingredients
- Zucchini, diced
- Black beans, drained and rinsed
- Olive oil
- Garlic, minced
- Cumin
- Salt
- Pepper
- Cherry tomatoes, halved
- Fresh cilantro, for garnish
Instructions
- Begin by gathering all your ingredients: diced zucchini, drained and rinsed black beans, olive oil, minced garlic, cumin, salt, pepper, halved cherry tomatoes, and fresh cilantro for garnish.
- Heat a large skillet over medium heat and add 2 tablespoons of olive oil. Allow the oil to warm for about 1 minute.
- Add the minced garlic to the skillet and sauté for about 30 seconds, or until fragrant, being careful not to let it burn.
- Next, add the diced zucchini to the skillet. Stir well to coat the zucchini with the garlic and olive oil. Cook for about 5-7 minutes, stirring occasionally, until the zucchini is tender and slightly golden.
- Once the zucchini is cooked, sprinkle in 1 teaspoon of cumin, and season with salt and pepper to taste. Stir to combine the spices evenly with the zucchini.
- Now, add the drained black beans to the skillet. Gently fold them into the mixture, allowing them to warm through for about 3-4 minutes.
- After the black beans are heated, add the halved cherry tomatoes to the skillet. Stir gently and cook for an additional 2-3 minutes until the tomatoes are slightly softened.
- Once everything is well combined and heated through, remove the skillet from the heat. Taste and adjust seasoning if necessary.
- To serve, transfer the zucchini and black bean mixture to a serving dish. Garnish with freshly chopped cilantro for a burst of flavor and color.
- Enjoy your delicious and nutritious Zucchini and Black Bean Skillet as a main dish or as a side!
Tips
- Prep Ahead: To save time, chop your zucchini and halve the cherry tomatoes in advance. This way, you can quickly throw everything together when you're ready to cook.
- Customize Your Spices: Feel free to adjust the spices to your liking! If you enjoy a bit of heat, add a pinch of cayenne pepper or some diced jalapeños for an extra kick.
- Use Fresh Ingredients: Whenever possible, opt for fresh produce. Fresh zucchini and ripe cherry tomatoes will enhance the flavor and texture of your dish.
- Don’t Overcook the Zucchini: Keep an eye on your zucchini while cooking. You want it to be tender but still have a bit of bite to it for the best texture.
- Garnish Generously: Fresh cilantro adds a lovely brightness to the dish. Don’t skimp on it—add a generous handful for that fresh flavor boost!
- Serve with a Twist: This dish pairs beautifully with quinoa or brown rice. Serve it over a bed of grains for a heartier meal.
- Leftovers? No Problem!: This skillet dish stores well in the fridge for up to three days. Reheat it for a quick lunch or dinner!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 25g
Protein: 10g
Fat: 7g
Saturated Fat: 1g
Cholesterol: 0mg
