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- 3 medium zucchinis, sliced into half-moons - 1 red bell pepper, diced - 1 yellow onion, diced - 1 can (15 oz) black beans, drained and rinsed - 1 cup corn kernels (fresh or frozen) - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1 teaspoon chili powder - ½ teaspoon garlic powder - ¼ teaspoon cayenne pepper (optional) - 2 tablespoons olive oil - Salt and pepper to taste - Fresh cilantro for garnish - ½ cup shredded cheddar cheese (or alternative) Creating the Tex-Mex Zucchini Skillet means gathering fresh, bright ingredients. I love using medium zucchinis, as they add a great texture. Slice them into half-moons for even cooking. A red bell pepper brings a sweet crunch, while a yellow onion adds depth. The black beans provide protein and heartiness, making this dish satisfying. Corn adds sweetness, and you can use fresh or frozen kernels based on what you have. For spices, I choose ground cumin, smoked paprika, and chili powder. These spices give a warm, smoky flavor that is key to Tex-Mex cooking. Garlic powder enhances the taste, and cayenne pepper adds some heat if you like a kick. The additional ingredients round out the dish. Olive oil helps cook the veggies and adds richness. Don't forget salt and pepper to bring all the flavors together. For a fresh touch, I like to add cilantro as a garnish. Finally, a sprinkle of shredded cheddar cheese gives a creamy finish. You can swap it for a dairy-free cheese if you prefer. You can find the full recipe at the start to create your own delicious Tex-Mex Zucchini Skillet. - Heat olive oil in a large skillet over medium heat. - Add diced onion and bell pepper, sauté for 3-4 minutes. Start by heating two tablespoons of olive oil in your skillet. The oil needs to shimmer but not smoke. This step wakes up the flavors in your dish. Next, toss in the diced onion and bell pepper. Stir them often for about 3 to 4 minutes. You want them to soften and become fragrant. This base adds depth to your Tex-Mex zucchini skillet. - Mix in sliced zucchini, cook for another 5 minutes. - Add black beans, corn, spices, and seasonings, stir well. Now, it’s time for the star of the show—zucchini. Add the sliced zucchini to the skillet. Cook for another 5 minutes, stirring occasionally. The zucchini should become tender but not mushy. After that, it’s time to add in the black beans and corn. These add protein and sweetness. Sprinkle in your spices: ground cumin, smoked paprika, chili powder, garlic powder, and optional cayenne pepper for heat. Stir everything together well. This step blends the flavors and makes the dish pop. - Cook for an additional 5-7 minutes. - Sprinkle with cheese, cover until melted, and garnish before serving. Let the mixture cook for another 5 to 7 minutes. This allows all the ingredients to heat through and meld together. Once you are happy with the flavors, it’s cheese time! Sprinkle ½ cup of shredded cheddar cheese on top. Cover the skillet for 2 to 3 minutes to melt the cheese. Finally, remove the skillet from heat and garnish with fresh cilantro. Your Tex-Mex zucchini skillet is now ready to serve! For the full recipe, check the ingredients and detailed steps. - Adjust cooking time for desired zucchini tenderness. Cook longer for softer texture. - For extra flavor, let the dish rest for a few minutes before serving. This helps the flavors blend well. - Serve with avocado slices for creaminess. The avocado adds a nice texture. - Pair with tortillas or rice for a complete meal. This makes it more filling and satisfying. - Use fresh cilantro, sliced jalapeños, or sour cream as toppings. These add color and flavor. - Drizzle with lime juice for added freshness. It brightens up the dish beautifully. {{image_2}} You can easily swap out some ingredients in this dish. If you do not have zucchini, try yellow squash or bell peppers. Both options add a nice crunch. You can also use other beans, like pinto or kidney beans, for a different taste. Each swap gives a unique twist to the classic recipe. If you want to make this dish vegan, skip the cheese or use a plant-based cheese. This still gives you that cheesy flavor without dairy. For gluten-free options, serve the skillet with corn tortillas instead of regular ones. This way, everyone can enjoy the meal without worry. To enhance the dish, add diced tomatoes for a juicy texture. This will also add freshness to the overall flavor. If you like it spicy, adjust the cayenne pepper to your taste. More cayenne gives it a kick, while less keeps it mild. You can create your own spice profile based on your preferences. Store any leftovers in an airtight container for up to 3-4 days. This way, you can enjoy your delicious Tex-Mex Zucchini Skillet again without losing flavor. Make sure to cool it down before sealing. You can freeze the dish in portions for up to 3 months. This is great for meal prep! Just let it cool, then pack it into freezer-safe bags or containers. When you’re ready to eat, simply reheat before serving. For the best taste, reheat on the stovetop or in the microwave. If the dish seems dry, add a splash of water. This will help bring back the moisture and make it taste fresh again. Enjoy those vibrant flavors! Yes, it can be prepared and stored in the fridge for later use. I often make a big batch and enjoy it over a few days. Just reheat it in a skillet or microwave when you're ready to eat. It's great with rice, tortillas, or a simple side salad. I love serving it with warm corn tortillas to scoop up the veggies. It makes for a fun and tasty meal. Add more cayenne pepper or include sliced jalapeños. If you like real heat, don’t be shy! A little extra spice can really enhance the flavor. Just remember to taste as you go. Absolutely, portion it out for quick lunches or dinners throughout the week. It keeps well in the fridge, making it perfect for meal prep. Just pack it in containers, and you're set. Nutritional yeast or a dairy-free cheese can be used for a plant-based option. Both give a nice flavor and texture. You can enjoy this dish without losing any of its cheesy goodness. This Tex-Mex Zucchini Skillet is a simple, tasty dish to enjoy. You saw how to prep fresh veggies, mix in spices, and create a filling meal. Remember, you can swap ingredients or adjust spice levels to fit your taste. It’s great for quick meals or meal prep. Store leftovers easily and reheat for later. Enjoy this flavorful dish with friends or family, adding your favorite toppings for extra flair. Start cooking, and don’t forget to get creative!

Tex-Mex Zucchini Skillet

Discover the vibrant flavors of this Tex-Mex Zucchini Skillet that's perfect for a quick and healthy meal! Packed with fresh zucchinis, bell peppers, black beans, and corn, this recipe is delicious and easy to make. With a kick of spices and melted cheese, it's sure to be a hit at your table. Click through for the full recipe and learn how to whip up this colorful dish in just 25 minutes!
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Ingredients
  

3 medium zucchinis, sliced into half-moons

1 red bell pepper, diced

1 yellow onion, diced

1 can (15 oz) black beans, drained and rinsed

1 cup corn kernels (fresh or frozen)

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon chili powder

½ teaspoon garlic powder

¼ teaspoon cayenne pepper (optional, for heat)

2 tablespoons olive oil

Salt and pepper to taste

Fresh cilantro for garnish

½ cup shredded cheddar cheese (or a dairy-free alternative)

Instructions
 

Heat olive oil in a large skillet over medium heat.

    Add the diced onion and bell pepper, sautéing for about 3-4 minutes until they start to soften.

      Mix in the sliced zucchini and continue cooking for another 5 minutes, stirring occasionally until the zucchinis are slightly tender.

        Add the black beans, corn, cumin, smoked paprika, chili powder, garlic powder, cayenne pepper (if using), salt, and pepper to the skillet. Stir well to combine.

          Cook for an additional 5-7 minutes, allowing the mixture to heat through and the flavors to meld.

            Once all ingredients are cooked and seasoned to your liking, sprinkle the shredded cheese on top and cover the skillet for 2-3 minutes, or until the cheese melts.

              Remove from heat and garnish with fresh cilantro before serving.

                Prep Time, Total Time, Servings: 10 min | 25 min | 4 servings

                  - Presentation Tips: Serve directly from the skillet for a rustic presentation or transfer to a large serving dish. Add a few slices of avocado on top for extra creaminess and color.