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.

Tagged , , , , , , . Bookmark the permalink.

2 Responses to Zucchini & Black Bean Skillet Casserole

Leave a Reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.