Southwestern Veggie Skillet
Southwestern Veggie Skillet
Ingredients
For the Skillet
- 1 tablespoon olive oil
- 1 yellow onion, medium, diced
- 2 bell peppers, any color, diced
- 1 zucchini, medium, diced
- 1 canned diced tomatoes, 14.5 ounce can, undrained
- 1 canned black beans, 15 ounce can, rinsed and drained
- 1 1/2 cups corn, frozen or canned, drained
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup vegetable broth
For Serving (Optional)
- 1/4 cup fresh cilantro, chopped
- 1 avocado, sliced or diced
- 1 lime, cut into wedges
Instructions
- 1
Heat olive oil in a large skillet or cast-iron pan over medium-high heat. Add diced yellow onion and bell peppers. Sauté for 5 to 7 minutes, or until the vegetables begin to soften.
⏱️ 7 min - 2
Add the diced zucchini to the skillet and cook for an additional 3 to 4 minutes, stirring occasionally, until slightly tender-crisp.
⏱️ 4 min - 3
Stir in the chili powder, ground cumin, smoked paprika, garlic powder, salt, and black pepper. Cook for 1 minute, stirring constantly, until the spices are fragrant.
⏱️ 1 min - 4
Pour in the undrained diced tomatoes, rinsed and drained black beans, and corn. Add the vegetable broth. Bring the mixture to a simmer, then reduce heat to medium-low.
⏱️ 3 min - 5
Cover the skillet and let it simmer for 8 to 10 minutes, allowing the flavors to meld and the vegetables to finish cooking. Stir occasionally to prevent sticking.
⏱️ 10 min - 6
Remove from heat. Taste and adjust seasoning if necessary. Garnish with fresh cilantro, sliced or diced avocado, and a squeeze of fresh lime juice before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Southwestern Veggie Skillet
Ingredients
For the Skillet
- 1 tablespoon olive oil
- 1 yellow onion, medium, diced
- 2 bell peppers, any color, diced
- 1 zucchini, medium, diced
- 1 canned diced tomatoes, 14.5 ounce can, undrained
- 1 canned black beans, 15 ounce can, rinsed and drained
- 1 1/2 cups corn, frozen or canned, drained
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup vegetable broth
For Serving (Optional)
- 1/4 cup fresh cilantro, chopped
- 1 avocado, sliced or diced
- 1 lime, cut into wedges
Instructions
- 1
Heat olive oil in a large skillet or cast-iron pan over medium-high heat. Add diced yellow onion and bell peppers. Sauté for 5 to 7 minutes, or until the vegetables begin to soften.
⏱️ 7 min - 2
Add the diced zucchini to the skillet and cook for an additional 3 to 4 minutes, stirring occasionally, until slightly tender-crisp.
⏱️ 4 min - 3
Stir in the chili powder, ground cumin, smoked paprika, garlic powder, salt, and black pepper. Cook for 1 minute, stirring constantly, until the spices are fragrant.
⏱️ 1 min - 4
Pour in the undrained diced tomatoes, rinsed and drained black beans, and corn. Add the vegetable broth. Bring the mixture to a simmer, then reduce heat to medium-low.
⏱️ 3 min - 5
Cover the skillet and let it simmer for 8 to 10 minutes, allowing the flavors to meld and the vegetables to finish cooking. Stir occasionally to prevent sticking.
⏱️ 10 min - 6
Remove from heat. Taste and adjust seasoning if necessary. Garnish with fresh cilantro, sliced or diced avocado, and a squeeze of fresh lime juice before serving.
⏱️ 2 min