A protein and veggie-packed Mexican skillet that has summer written all over it… even if you choose to eat it at the start of spring!
This dish looks like all sorts of summertime. It tastes like it, too!
About two weeks ago, Omaha enjoyed 88 degree weather in the middle of MARCH. It was slightly nuts, but so glorious. Unfortunately, it did not last long. We were back to the upper 50’s for highs the very next day. Despite the return to cooler weather, my body decided that it was time to crave all things summer. Corn, tomatoes, peppers, squash, and fresh herbs. You name it, I wanted it. Once I got the first glimpse of summer, I could not get it out of my mind.
When I decided that I just had to cook something with my favorite summer veggies, this Zucchini with Tomatoes and Corn Salad from a recent Three Cooks One Kitchen edition instantly came to mind. I loved everything about that salad and wanted to eat it again and again. And while I was obsessed with it, I knew that it would not keep me full as a meal unless I ate the entire pan. Trust me, the thought crossed my mind, but I instead decided to bulk it up with a protein source and some extra veggies.
Black beans and peppers to the rescue! Seriously, how could they not work in this dish? That’s right… it’d be impossible.
I know I cannot be the only one who is itching for summer weather and jumping at the chance to cook with fresh veggies. I had to resort to frozen for a few of the ingredients listed below (since it is March, after all), but I cannot wait to make it again when I have access to fresh sweet corn and perfectly ripened tomatoes. It is going to be even better!
Vegetable Black Bean Mexican Skillet
Vegan and Gluten-Free
Adapted from this recipe.
Serves 3 to 4
Ingredients
1 TB coconut oil or vegan buttery spread (I like Earth Balance)
1/2 small yellow onion, diced
1 green bell pepper, diced
2 cloves garlic, minced
2 Roma tomatoes, chopped
1 TB sriracha sauce or hot sauce
2 medium zucchini, chopped
15 oz can black beans, drained and rinsed
1 cup corn (fresh or frozen both work)
1/8 cup packed fresh cilantro, roughly chopped
1/2 tsp dried oregano
1/2 tsp fine sea salt
fresh lime juice, optional
Directions
1. Add coconut oil or buttery spread to a large skillet and heat over medium-high heat. Add onion, peppers, and garlic to the pan. Saute for approximately 6 to 8 minutes.
2. Lower the heat to medium. Add tomatoes and sriracha sauce or hot sauce. Stir well.
3. Stir in zucchini and cook for an additional five minutes.
4. Lower the heat to medium-low and add black beans and corn to the skillet. Cook for an additional 3 to 5 minutes, or until warm.
5. Finish off the dish by adding cilantro, oregano, and sea salt. Add a few squirts of lime juice, if desired.
I ate my serving all on its own. There is enough going on that it can be served as a full meal. Even still, I am dying to try it wrapped up in tortillas for enchiladas, piled high on tostada shells, or scooped up with chips.
I have officially brought the summer food cravings to you. Now if only Mother Nature would bring us summer weather and keep it around for the next six months!
Which foods remind you of summer?
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Loveeeeeeee this! This is the exactly the type of meal I whip up for dinner when I don’t have a real plan for what we’re going to have
Isn’t it funny how delicious something can turn out simply by throwing some of your favorite ingredients together in a skillet? 🙂
When in doubt, make a mexican dish….ALWAYS delicious!
That is most definitely the perfect philosophy to have!!
That looks so yummy. I’d love to try it as a salsa.
I cannot wait to make it again and serve it alongside tortilla chips. I am sure that would make it extra tasty. You can never go wrong when chips are involved, right? 😉
This looks fantastic! We always love to use coconut oil to cook as well, and I think the flavor would be great in this!
I just recently started using it for cooking instead of just baking and I LOVE it!!
This looks SO good! And I love what you did nesting the bowls! What a great photo effect!
Thanks Erin… every once in awhile I actually get an ounce of creativity 😉 haha
That looks so delicious!! I would love to add a little avocado on top as well.
I always crave summer fruit! Fresh peaches, cherries, blueberries…yum!
Avocado or guacamole would be amaaazing on top of this. Good call! And yes to summer fruits. I am more than ready for blueberries to be in season and not crazily expensive!
This looks delicious! <3
Anything with fresh berries reminds me of summer! 😛
I am so darn excited for berry season to be in full swing. Blueberries are probably my favorite and I cannot wait until they are affordable 🙂
Hmm, are you complaining about 50 degree weather? It straight up snowed here last night. Snowed! The only way to get Spring in Michigan is to eat Springy foods and just pretend :-p
Haha!!! I guess I should be grateful for the weather we have been having! Plus, it is apparently supposed to get much warmer this weekend… so no more complaining from me 😉
mmmm this looks so refreshing and spring-like! I’m going to add fresh mango to this and stuff it into collard green wraps! 🙂
Oh yum, that sounds like an awesome idea! A little sweetness added in would be SO good 🙂
What a collection of amazing Mexican recipes!
Thank you, Bec! I hope you snagged some to try 🙂