It’s finally zucchini season! Zucchini is one of my favorite summertime produce items. They grow plentifully in my garden, so I have to come up with new and exciting ways to use them, like this tex mex black bean zucchini skillet.
This skillet meal is fast and simple, made with ingredients that I always have stocked in my pantry like frozen corn, salsa, and black beans.
This recipe makes 2 servings, and I usually make it in a 10 inch skillet so that the zucchini have plenty of room to cook. If they are crowded, they will steam and not char.
Want to make a bigger batch? Start with a larger skillet, and I would recommend cooking the zucchini in batches to get the best texture.
Variations to the Tex Mex Black Bean Zucchini Skillet recipe:
- Toppings: Go wild with extra toppings likey cilantro, jalapenos, more diced red onion, or diced avocado.
- Salsa: Try green salsa in place of red salsa for a tangier version.
- Lower Fat Swap: Try plain yogurt in place of sour cream to reduce fat.
- Low Carb: Try yellow bell pepper or yellow summer squash in place of the corn for a lower carb version.
Tex Mex Black Bean Zucchini Skillet
- Prep Time: 7 mins
- Cook Time: 8 mins
- Total Time: 15 mins
- Yield: 2 servings
- Category: Entree
Ingredients
- 1 medium or 2 small zucchini (about ½ lb), chopped
- Splash olive oil
- 2 garlic cloves, minced
- Pinch red pepper flake
- ½ cup diced red onion
- 1 cup each: cooked black beans and corn
- 1/3 cup salsa
- ½ tsp cumin
- ¼ tsp each: salt and pepper
- ½ cup shredded cheddar cheese
- Diced tomato and sour cream, for garnish
Instructions
- Cut zucchini into ½ in cubes.
- Heat a medium skillet on medium high heat. When it is hot toss zucchini cubes with a splash of olive oil and let sit until golden brown, about 3 minutes. Toss and cook the other side of the zucchini.
- Mix in garlic and red pepper flake. Give it a stir and let this sit until the garlic is fragrant, about 30 seconds. Mix in onion, black beans, corn, salsa, cumin, salt and pepper. Stir to combine and let it heat through, about 30 seconds. Turn off heat.
- Top with cheddar cheese and wait for the cheese to melt (covering the skillet with a lid will accelerate the melting).
- Serve with a dollop of sour cream and chopped fresh tomatoes.
I made this and it was really good! I have so many zucchinis from my garden and this is such a smart way to use them!
Ooohh, please share that with me! I planned to make another batch of the tex-mex tonight, but I am up for anything else!
Here you go! Mediterranean Chickpea Zucchini Skillet
My pile of garden zucchinis is HUGE! So glad you enjoyed the skillet, I have a mediterranean version as well 🙂