Zucchini, Black Bean and Rice Skillet
by Aboman
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INGREDIENTS
- 1 tbsp canola oil
- 1.5 cups zucchini ; quartered lengthwise
- .5 cup bell pepper ; diced
- 1 can black beans (15oz) ; drained, rinsed
- 1 can diced tomatoes ; 14oz.
- 2 each garlic cloves
- .5 cup shredded monterey jack cheese
- 3/4 cup water
- 1 cup Rice
INSTRUCTIONS
Heat oil in large skillet over medium heat. Add zucchini and bell pepper; cook 5 minutes, stirring occasionally. Add beans, undrained tomatoes and water. Increase heat and bring to a boil.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (397g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 371 | ||
| Calories from Fat: 75 (20%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 8.3g | 11 % | |
| Saturated Fat 3.1g | 15 % | |
| Monounsaturated Fat 3.5g | ||
| Polyunsanturated Fat 1.3g | ||
| Cholesterol 12.6mg | 4 % | |
| Sodium 12593mg | 434 % | |
| Potassium 904.6mg | 24 % | |
| Total Carbohydrate 57.1g | 17 % | |
| Dietary Fiber 3.6g | 14 % | |
| Sugars, other 53.5g | ||
| Protein 17g | 24 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 371
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