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Preparation Time : 15
Cook Time : 10
Total Time : 25
1⁄2 onion , chopped
1⁄2 red bell pepper, chopped
3⁄4 cup green beans, cut in 1-inch pieces
1medium zucchini , cut in 1/4-inch thick quarter-rounds
3⁄4 cup frozen corn
3⁄4 cup canned black beans (drained and rinsed)
2tablespoons olive oil
1⁄2 teaspoon vinegar (your preference, we like rice or cider vinegar)
1⁄4 teaspoon chili powder or 1⁄4 teaspoon red pepper flakes
salt and pepper
2tablespoons chopped cilantro
Prep all veges.
Heat oil in large skillet on medium high heat. Saute onions, red bell pepper, and green beans 5 minutes. Add zucchini, saute 3-5 minutes. Add corn and black beans and heat through. Timing can vary a bit with size of veggie pieces - the goal is to have them crisp tender with perhaps an occasional blackened spot.
Season with vinegar, chili powder, salt and pepper to taste. Sprinkle with cilantro and stir to combine. Serve at once.
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