Southwestern veggie skillet –Discover a delightful and nutritious Southwestern Veggie Skillet that is not only easy to prepare but also packed with flavor and vibrant colors. This recipe is perfect for a wholesome weeknight dinner or a satisfying meal prep option that will keep you energized throughout the week.
Southwestern Veggie Skillet
This Southwestern Veggie Skillet is a harmonious blend of seasonal vegetables and spices, offering a satisfying vegetarian option that everyone will enjoy. Ready in just under 30 minutes, it’s the ideal solution for those busy evenings.
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Ingredients
- 1 tablespoon olive oil
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 zucchini, sliced
- 1 cup corn kernels (fresh or frozen)
- 1 can (15 oz) black beans, drained and rinsed
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro, for garnish
- Avocado, sliced (optional)
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Add the diced red and green bell peppers, and sauté for about 3-4 minutes, until they begin to soften.
- Stir in the sliced zucchini and corn, cooking for an additional 3-4 minutes.
- Mix in the black beans, ground cumin, chili powder, salt, and pepper. Cook for another 5 minutes, allowing the flavors to meld together.
- Remove the skillet from heat and garnish the dish with fresh cilantro and avocado slices, if desired.
- Serve warm and enjoy your vibrant southwestern creation.
This dish is versatile and can easily be adjusted to include your favorite vegetables or grains. Pair it with brown rice or quinoa to make it a more substantial meal. Not only does the Southwestern Veggie Skillet deliver on taste, but it also provides a bounty of nutrients from the variety of colorful vegetables. Enjoy!