Happy Thursday! I hope you’re having a nice week. I’ve been really busy writing up some delicious recipes and workouts for the upcoming Fall Fitness & Nutrition Challenge. People are beginning to sign up and I’m getting so excited for it to start. For only $20, I’ll be supplying you with a month’s worth of meal ideas, workouts, and shopping lists. The deadline to sign up is September 20th. Be sure to check out the link for more details.

Although my weeks are crazy busy in September (you know, getting back into the swing of the things with the school year), I’ve been trying to make nutritious and fast meals. If a recipe has a ton of ingredients or a lot of steps, I usually won’t make it. So, you can imagine how happy I was to come across today’s recipe: Zucchini, Black Bean, & Rice Skillet. Not only is this meal quick, it’s filling, and delicious!

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Zucchini, Black Bean,& Rice Skillet

Servings: 4
Serving Size: 1 cup of sauce over 1/2 cup rice
Calories: 281
Fat: 4.8 g
Carbs: 49.2  g
Protein: 12.4 g

Here are the ingredients you’ll need for 4 servings:
Recipe adapted from readyseteat

  • 2.5 tsp. canola oil
  • 1 medium zucchini; quartered lengthwise and sliced
  • 1 medium green bell pepper
  • 1/4 cup onion; diced
  • 1 tbsp. minced garlic
  • 15 oz. black beans; rinsed & drained
  • 15 oz. Fire Roasted Diced Tomatoes; undrained
  • 2 cups of brown rice (I used Trader Joe’s frozen Brown Rice, takes 3 minutes to cook in the microwave)
  • 1 cup of shredded cheese (optional)

Cook brown rice according to package directions. Set aside.

Heat oil in large skillet over medium heat.

Add zucchini, bell pepper, & onion; cook for about 5 minutes, stirring occasionally.

Add garlic. Cook for an additional 2 minutes. Add beans & undrained tomatoes. Increase heat and bring to a boil; cook for about 5 minutes.

Top with cheese & enjoy!

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