Mexican · Dinner
Sizzling Vegetable Skillet (High-Protein)
A cast-iron skillet of charred bell peppers, zucchini, and onions in a smoky chipotle-cumin sauce, loaded with black beans and pan-seared queso oaxaca for a substantial protein boost, topped with cotija and cilantro. Served straight from the skillet with lime wedges and warm corn tortillas.
$5
15 minsPrep
20 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
535Calories
50.4gProtein
28.2gFat
31.8gCarbs
8.2gSugar
16gFiber
1550mgSodium
115mgChol
13.2gSat Fat
1119mgPotassium
882mgCalcium
4.6mgIron
0.9mcgVitamin B12
79mgVitamin C
vegetarian
gluten-free
protein-rich
high-fiber
low-carb
high-protein
Instructions
1
Prep
Slice bell pepper, zucchini, and onion into strips and half-moons; mince garlic and chipotle; cut queso oaxaca into 1/2-inch cubes.
2
Sear
Heat cast-iron skillet over high heat with half the olive oil until shimmering. Add queso oaxaca cubes in a single layer and sear 60–90 seconds per side until deep golden.
3
Char
Add remaining olive oil to skillet over high heat, add bell pepper, zucchini, and onion. Cook 5–6 minutes, stirring occasionally, until edges blacken and zucchini is tender-crisp.
4
Bloom
Push vegetables to one side, add garlic, chipotle, cumin, and smoked paprika to cleared space. Cook over medium heat 30–45 seconds until fragrant and garlic no longer raw.
5
Build & Plate
Stir in black beans and toss everything together over medium heat for 2–3 minutes. Return seared queso oaxaca, scatter cotija and cilantro over top, and serve immediately with lime wedge and warmed tortilla.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 8.4 oz240g queso-oaxaca
- 7 oz100g, about 2/3 cup black-bean-cooked
- 11 bell pepper
- 11 medium zucchini
- 11 medium onion
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp chipotle-in-adobo
- 1 tsp1 tsp cumin-ground
- 1 tsp1 tsp smoked-paprika
- 2 tbsp30ml olive-oil
- 2 oz56g cotija-queso-fresco
- 2 tbsp2 tbsp cilantro
- 22 lime
- 22 corn tortilla-corn
