Mexican Veggie Skillet
This Mexican Veggie Skillet is packed full of crisp-tender zucchini, roasted corn & hearty black beans. A little zip from fresh jalapeño and a hint of lime juice ties it all together for a perfect meatless main dish or side!
Servings: 3 as a main, 8 as a side
Ingredients
- 2 tablespoon olive oil, divided
- 1 cup corn (frozen or canned work fine)
- 2 medium zucchini, diced into ½ to ¾ inch pieces (about 1 lb)
- 2 cloves garlic, minced or pressed
- 1 jalapeño, diced (remove ribs and seeds for less heat, leave them in for more spice)
- 1 teaspoon salt
- 1 medium tomato, seeded and diced
- 1 15 oz. can black beans, drained and rinsed
- ¼ tsp pepper
- ¼ teaspoon chipotle pepper*
- 3 green onions, diced (about ¼ cup)
- 1 tablespoon fresh cilantro, chopped
- 1 tablespoon fresh lime juice
- ½ cup crumbled queso fresco (about 1.25 oz)
Instructions
- In a large skillet over medium heat, add 1 tablespoon olive oil and corn and let roast without stirring until deeply golden brown. Stir & continue cooking until browned & roasted on all sides, about 10 minutes.
- Add remaining 1 tablespoon oil, zucchini, garlic, jalapeño and salt. Cook until zucchini is slightly softened but still crisp, about 5 minutes.
- Add tomato, black beans, pepper and chipotle pepper and cook until the tomatoes are slightly softened and the beans are heated through, about 3 minutes.
- Remove from heat and stir in green onions, cilantro and lime juice. Top with queso fresco and serve.
Notes
*The chipotle pepper I used in this recipe is a dry powder from the spice aisle, not canned chipotle peppers in adobo. If you can't find chipotle pepper, you can substitute chili powder but it will have a slightly different flavor.