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!
In a large skillet over medium heat, add 1 Tbsp 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 Tbsp 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.
*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.
Mexican Veggie Skillet https://yummynoises.com/mexican-veggie-skillet/