Zucchini, Black Bean and Quinoa Skillet

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 340.0
  • Total Fat: 10.6 g
  • Cholesterol: 12.5 mg
  • Sodium: 534.6 mg
  • Total Carbs: 50.6 g
  • Dietary Fiber: 7.9 g
  • Protein: 13.6 g

View full nutritional breakdown of Zucchini, Black Bean and Quinoa Skillet calories by ingredient
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Submitted by: BEAKIEBEAN


This is one of my favorite fast and easy weeknight meals. This is one of my favorite fast and easy weeknight meals.
Number of Servings: 4


    1 tablespoon Canola Oil
    1-1/2 cups quartered lengthwise, sliced zucchini
    1/2 cup diced bell pepper
    1 can (15 oz each) Black Beans, drained, rinsed
    1 can (14.5 oz each) cilantro and lime Ro-tel
    3/4 cup water
    1 cup quinoa
    1/2 cup shredded Cheddar and Monterey Jack cheese blend
    1/2 tsp cumin
    1 tsp taco seasoning (or whatever Mexican style spice you want to use.)


You can use instant rice in this recipe if you don't have quinoa.


Heat oil in large skillet over medium heat. Add zucchini and bell pepper; cook 5 minutes, stirring occasionally. Add beans, undrained tomatoes and water. Increase heat and bring to a boil.
Add quinoa; stir well. Cover; reduce heat to low and let stand 15 minutes or until almost all liquid is absorbed. Sprinkle with cheese.
Top it off with a little cilantro, a squirt of lime, and some diced avocado if desired.

Serving Size: Makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user BEAKIEBEAN.


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