Zucchini, Black Bean and Rice Skillet
Recipe Type:
Vegetarian
Prep Time:
15 mins
Cook Time:
25 mins
Total Time:
40 mins
| Recipe Yield | 17.65 oz |
| Number of Servings | 4 |
| Serving Size | 4.41 oz |
Ingredients
10.59 oz
zucchini
7.06 oz
Black Beans
7.06 oz
Rice
2 tsp
olive oil
3.53 oz
onion
2 cloves
garlic
1 tsp
cumin
1 tsp
paprika
0.5 tsp
salt
0.5 tsp
pepper
1 c
vegetable broth
1 pieces
Lime
0.71 oz
Cilantro
Directions
Step 1
Heat olive oil in a skillet over medium heat. Add onion and garlic, and cook until softened.
Step 2
Add zucchini, black beans, cumin, paprika, salt, and pepper to the skillet. Cook for 5 minutes, stirring occasionally.
Step 3
Add rice and vegetable broth to the skillet. Bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes, or until rice is cooked and liquid is absorbed.
Step 4
Squeeze lime juice over the skillet and garnish with cilantro. Serve hot.
Nutrition Facts
Fat:
6 g
(54
kcal)
Protein:
10 g
(40
kcal)
Carbohydrates:
40 g
(160
kcal)
| Calories | 11.025 kcal | 0.55% |
| Vitamin A | 0.441 IU | 0.05% |
| Monounsaturated Fat | 0.1764 g | 0% |
| Saturated Fat | 0.0441 g | 0.04% |
| Fat | 0.2646 g | 0.19% |
| Carbohydrates | 1.764 g | 0.35% |
| Sodium | 22.05 mg | 4.41% |
| Fibers | 0.441 g | 1.16% |
| Sugars | 0.2205 g | 0% |
| Protein | 0.441 g | 0.52% |
| Vitamin C | 0.882 mg | 0.98% |
| Calcium | 0.2646 mg | 0.05% |
| Iron | 0.6615 mg | 0.13% |
| Potassium | 22.05 mg | 4.41% |
| Alcohol | 0 g | 0% |
| Cholesterol | 0 mg | 0% |
| Lactose | 0 g | 0% |
| Vitamin B6 | 0.441 mg | 33.92% |
| Vitamin B12 | 0 mcg | 0% |
| Vitamin E | 0.1764 mg | 1.18% |
| Zinc | 0.3528 mg | 0.07% |
| Selenium | 0.6615 mcg | 0.13% |
| Vitamin D | 0 mcg | 0% |
Recipe Attributes
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