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- 3 medium zucchinis, sliced into half-moons - 1 red bell pepper, diced - 1 yellow onion, diced - 1 can (15 oz) black beans, drained and rinsed - 1 cup corn kernels (fresh or frozen) - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1 teaspoon chili powder - ½ teaspoon garlic powder - ¼ teaspoon cayenne pepper (optional, for heat) - 2 tablespoons olive oil - Salt and pepper to taste - Fresh cilantro, roughly chopped, for garnish - ½ cup shredded cheddar cheese (or a dairy-free alternative) Gather these ingredients to make a delicious Tex-Mex Zucchini Skillet. You can find the full recipe above. Each item plays a key role in building flavor. Zucchini adds great texture and absorbs spices well. The bell pepper and onion bring sweetness and depth. Black beans offer protein, while corn adds a touch of sweetness. The spices give a warm kick, with cumin and paprika standing out. Olive oil helps the veggies cook evenly. Salt and pepper enhance all flavors. Finally, cheese gives a rich, creamy finish. Enjoy cooking! - Heat olive oil in a large skillet over medium heat. - Sauté diced onion and red bell pepper for about 3-4 minutes. - Add sliced zucchini and cook for another 5 minutes, stirring often. - Incorporate rinsed black beans and corn into the skillet. - Add spices: cumin, smoked paprika, chili powder, garlic powder, and optional cayenne pepper. - Season with salt and pepper to taste, mixing well. - Cook the mixture for another 5-7 minutes to meld the flavors. - Sprinkle shredded cheese over the top and cover to melt. - Garnish with freshly chopped cilantro before serving. For the full recipe, check out the complete guide on making this Tex-Mex Zucchini Skillet. Enjoy! - Ensure olive oil is hot before adding vegetables. - Stir frequently to avoid sticking and ensure even cooking. These tips help your veggies cook just right. Hot oil makes veggies sizzle. Stirring often keeps them from burning. - Adjust spice levels according to your taste preferences. - Add lime juice for a zesty finish. You can make this dish mild or spicy. If you like heat, add more cayenne. Lime juice adds a fresh twist and brightens the whole dish. - Serve directly from the skillet for a rustic look. - Top with sliced avocado or serve with tortilla chips. Serving from the skillet gives a cozy feel. Sliced avocado adds creaminess. Tortilla chips add crunch and fun. For the full recipe, check out the details above! {{image_4}} You can change some ingredients in the Tex-Mex Zucchini Skillet. For a fun twist, try using different colored bell peppers. Green or yellow peppers add unique flavors and colors. You can also switch out black beans for pinto or kidney beans. This gives the dish a new taste and texture. Feel free to mix and match as you like! If you want a dairy-free version, use vegan cheese or skip the cheese entirely. This still gives you a tasty meal without the dairy. You can also cut back on fat by swapping olive oil for cooking spray. This way, you enjoy a lighter version without losing flavor. To make your meal heartier, serve the skillet with quinoa or rice. Both options add more filling goodness. You can also pair it with a fresh salad. This adds extra nutrition and a crisp contrast to the warm skillet. For more ideas, check out the Full Recipe to explore additional sides that work well with this dish! Store leftovers in an airtight container, refrigerated for up to 3 days. This helps keep flavors fresh. Make sure the container seals well to avoid any odors from mixing. You can freeze this dish. First, allow it to cool completely. Then, transfer it to freezer-safe bags. Squeeze out as much air as possible to prevent freezer burn. When you want to enjoy it again, remember to reheat thoroughly before serving to ensure the best taste and texture. To reheat, use a microwave or stovetop. If using the microwave, place it in a bowl and add a splash of water. This keeps the dish moist and prevents it from drying out. On the stovetop, heat it gently over low heat, stirring often. This way, you bring back that fresh Tex-Mex flavor. Enjoy your meal! - Prep Time: 10 min | Cook Time: 25 min - Yes, you can prepare it in advance and store it as directed. - Absolutely, it can be portioned and stored for convenient meals throughout the week. - Yes, other vegetables like bell peppers, squash, or eggplant can be used as well. - Great with tortilla chips, warm tortillas, or alongside rice/quinoa. You will love how easy this Tex-Mex Zucchini Skillet is to make. The recipe only takes 35 minutes total. By prepping ahead, you save time for busy days. Meal prep fans will enjoy storing this dish for quick lunches or dinners. If you want to switch up the veggies, feel free to experiment. Bell peppers and squash work great. You can also try eggplant for a different taste. When it comes to serving, this dish shines with tortilla chips. Warm tortillas are perfect too. If you want something hearty, serve it with rice or quinoa. Enjoy each bite of this flavorful meal! For the full recipe, check the earlier section. This blog post shared a simple and tasty Tex-Mex Zucchini Skillet recipe. We talked about the main ingredients, spices, and step-by-step cooking directions. I highlighted helpful tips, variations, and how to store leftovers. You can adjust flavors or change ingredients to fit your needs. This dish is perfect for meal prep or a quick dinner. Enjoy making and sharing this healthy meal!

Tex-Mex Zucchini Skillet

Savor the flavors of our Tex-Mex Zucchini Skillet Delight! This colorful dish combines zucchini, bell peppers, and black beans, all seasoned to perfection with spices like cumin and chili powder. Ready in just 25 minutes, it's an easy and healthy dinner option that the whole family will love. Garnish with melted cheese and fresh cilantro for the perfect finishing touch. Click to explore the full recipe and bring this delightful meal to your table!
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Ingredients
  

3 medium zucchinis, sliced into half-moons

1 red bell pepper, diced

1 yellow onion, diced

1 can (15 oz) black beans, drained and rinsed

1 cup corn kernels (fresh or frozen)

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon chili powder

½ teaspoon garlic powder

¼ teaspoon cayenne pepper (optional, for heat)

2 tablespoons olive oil

Salt and pepper to taste

Fresh cilantro, roughly chopped, for garnish

½ cup shredded cheddar cheese (or a dairy-free alternative)

Instructions
 

Begin by heating the olive oil in a large skillet over medium heat. Ensure the oil is hot, but not smoking.

    Once the oil shimmers, add the diced onion and red bell pepper. Sauté for approximately 3-4 minutes, stirring occasionally, until the vegetables begin to soften and the onion becomes translucent.

      Introduce the sliced zucchini to the skillet, and continue to cook for an additional 5 minutes. Stir frequently to prevent sticking, until the zucchini is tender but not fully cooked through.

        Incorporate the rinsed black beans, corn, ground cumin, smoked paprika, chili powder, garlic powder, cayenne pepper (if using), and a sprinkle of salt and pepper. Mix everything thoroughly to ensure even distribution of spices and flavors.

          Allow the mixture to cook for another 5-7 minutes. This gives the beans and corn time to heat through and meld with the other ingredients, creating a harmonious Tex-Mex flavor profile.

            Once the vegetables are well-cooked and seasoned to your preference, sprinkle the shredded cheese over the mixture. Cover the skillet with a lid and let it sit for 2-3 minutes, or until the cheese is perfectly melted and bubbly.

              After the cheese has melted to your liking, remove the skillet from heat. Garnish generously with freshly chopped cilantro for a burst of color and flavor.

                Prep Time, Total Time, Servings: 10 min | 25 min | 4 servings

                  - Presentation Tips: For a rustic presentation, serve the dish directly from the skillet. Alternatively, for a more polished look, transfer the contents to a large serving dish. For an extra touch of creaminess and color, consider topping the skillet with sliced avocado before serving. Enjoy this vibrant dish with tortilla chips or warm tortillas for a complete Tex-Mex experience!