Recipes // Side Dishes // Cheesy Zucchini Black Bean Skillet

Cheesy Zucchini Black Bean Skillet


by Patrice of Circle B Kitchen and appears in the free Kids Cook Monday Family Dinner Date E-Cookbook.

• 1 tablespoon olive oil
• 1 - 2 cloves garlic, minced
• 1 1/2 cups cooked rice
• 1 1/2 cups zucchini, quartered lengthwise and sliced
• 1/2 cup diced green bell pepper
• 1/4 teaspoon crushed red pepper
• 1/2 teaspoon salt, or to taste
• 1/4 to 1/3 cup vegetable stock*
• 1 can (14.5 oz.) black beans, drained and rinsed
• 1 can (14.5 oz) fire-roasted diced tomatoes, undrained
• 1 cup grated Cheddar cheese (or any good melting cheese)


  1. 1.       Together: Prep ingredients.

    2.       Adult: Heat oil in large skillet over medium heat.

    3.       Together: Add zucchini, garlic, crushed red pepper and bell pepper; cook 5 minutes, stirring occasionally. Add beans and undrained tomatoes (adding a little vegetable stock here is optional, see note).

    4.       Adult: Increase the heat to medium high and add the cooked rice. Stir well. Covera remove from heat and let stand 7 minutes or until liquid is absorbed.

    5.       Kid: Sprinkle with cheese.

    6.       Together: Replace the lid until the cheese is melted.

    7.       Serve and enjoy.

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