Mexican · Dinner
Sizzling Vegetable Skillet (Gluten-Free)
A gluten-free Mexican-style skillet of blistered bell pepper, zucchini, corn and black beans tossed with cumin, smoked paprika and lime, finished with melted queso oaxaca and cilantro. Served hot from the pan with warm corn tortillas alongside for scooping up the charred vegetables and beans.
$4
12 minsPrep
15 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
428Calories
19.8gProtein
16.9gFat
54.3gCarbs
8.9gSugar
13.6gFiber
612mgSodium
24mgChol
6.1gSat Fat
1080mgPotassium
320mgCalcium
4.1mgIron
0.3mcgVitamin B12
68mgVitamin C
vegetarian
gluten-free
low-calorie
low-cholesterol
high-fiber
gluten-free
Instructions
1
Prep
Slice the bell pepper into strips and zucchini into half-moons; mince the garlic, slice the onion, and measure out the beans and corn.
2
Heat the olive oil in a skillet over medium-high heat; add the onion and bell pepper, cooking 4 minutes until the edges start to char and blister, stirring occasionally.
3
Add the zucchini and garlic to the skillet over medium-high heat; cook 3 minutes until the zucchini softens at the edges and garlic becomes toasted.
4
Stir in the black beans, corn, cumin, smoked paprika, chili powder and salt; cook over medium heat 4 minutes until the beans heat through and spices coat everything evenly.
5
Scatter the queso oaxaca over the vegetables, cover the skillet, and cook over low heat 2 minutes until the cheese melts and becomes glossy.
6
Remove from heat, squeeze lime juice over the top, and scatter the cilantro across the surface.
7
Plate
Warm the corn tortillas in a dry pan over medium heat 30 seconds per side until soft and lightly speckled; serve alongside the skillet.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 9.8 oz280g, drained weight cooked black beans
- 22 small bell pepper
- 22 small zucchini
- 2/3 cup100g corn kernels
- 11 onion
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp olive oil
- 2 tsp2 tsp ground cumin
- 1 tsp1 tsp smoked paprika
- 1/2 tsp1/2 tsp chili powder
- 2.2 oz60g queso oaxaca
- 2 tbsp2 tbsp fresh cilantro
- 2 tbsp2 tbsp lime juice
- 44 corn tortillas (about 1.8 oz/52g total)
- salt, to taste
