Mexican · Dinner
Sizzling Vegetable Skillet
A weeknight Mexican skillet of charred zucchini, bell pepper, corn and black beans tossed with chili powder and cumin, finished with lime juice and melted queso Oaxaca. Served straight from the pan with warm corn tortillas and a scoop of avocado, this is a quick vegetarian plate with smoky, tangy depth.
$4
12 minsPrep
16 minsCook
28 minsTotal
EasyLevel
Nutrition per serving
656Calories
28.2gProtein
39.6gFat
51.4gCarbs
11.5gSugar
12.3gFiber
1223mgSodium
128mgChol
19.2gSat Fat
1048mgPotassium
634mgCalcium
3.8mgIron
1mcgVitamin B12
62mgVitamin C
vegetarian
high-fiber
spice-route
thirty-min-meals
all-time-classics
vegetarian
Instructions
1
Prep
Slice the zucchini into half-moons, bell pepper and onion thinly, mince the garlic, tear the queso Oaxaca into pieces.
2
Sear
Heat olive oil over high heat, add zucchini and bell pepper; cook 4 to 5 minutes, stirring occasionally, until charred and blistered.
3
Simmer
Add onion, garlic, corn, black beans, chili powder, cumin and salt; cook 3 minutes over medium heat until heated through.
4
Melt
Scatter queso Oaxaca over vegetables, cover skillet, cook 3 minutes over low heat until fully melted and stretchy.
5
Finish
Remove from heat, squeeze lime juice over top, scatter cilantro across surface, fan avocado alongside with warm tortillas.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz427g queso Oaxaca
- 22 small zucchini
- 11 red bell pepper
- 2/3 cup110g corn kernels
- 2/3 cup120g cooked black beans
- 11 onion
- 4 cloves4 cloves garlic
- 2 tsp2 tsp chili powder
- 1 tsp1 tsp ground cumin
- 2 tbsp30ml olive oil
- 11 lime
- 2 tbsp2 tbsp cilantro
- 11 avocado
- 44 corn tortillas (about 2.1 oz/60g total)
- a pinch of salt
