Zucchini & Black Bean Skillet Casserole

Looking for something delicious, savory, spicy, and filling? This might just be the recipe you need!

Ingredients
2-3 T olive oil
1 red pepper diced
1 green pepper diced
1 onion diced (or 2 if small)
2-3 stalks of celery sliced
1 large zucchini diced (peel optional)
1/2 lb of black beans
3 cups water
1 large can diced tomatoes
1/2 cup nutritional yeast
3 T cumin
2 T chili powder
2 tsp turmeric
1 bag frozen corn
1 1/2 cups brown rice
Sea salt and pepper to taste

Process

Cook black beans using your preferred method (I like the pressure cooker) and set aside. Canned is another option. Pour olive oil in large skillet and heat to medium high. Add diced vegetables and sauté approximately 10 minutes or until they begin to soften. Add water, spices, and cooked beans and bring to a boil. Add rice. Simmer on medium heat for 30-40 minutes or until water is absorbed. Salt and pepper to taste.

Serve with vegan sour cream and/or avocado.

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2 Responses to Zucchini & Black Bean Skillet Casserole

  1. Tricia says:

    Thanks so much for this healthy and simple and TASTY meal! I made it last night exactly as you said, only I was out of brown rice so I subbed quinoa and it was still super tasty. I even used no salt tomatoes and added no salt and still, TASTY! My twin boys ate it up and so did I and I expect my hubby will take it for lunch today and love it too. I really appreciate one pot, tasty, vegan meals and this will be a “keeper” according to my kids. Thanks so much! I found your site today while perusing the sites listed on Top 100 Best Yoga blogs – I’m so glad I did!

    • theveganasana says:

      What a great comment to wake up to this morning! Thank you so much for the feedback, Tricia. I bet it was wonderful with that grain substitution. It’s so good to know how the recipes work out for people who don’t live in my house. 🙂

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