- 1 tbsp olive oil, plus more if needed
- 2 medium zucchini, diced
- 2 tbsp chili powder
- 1 ( 14 oz.) can petite diced tomatoes
- 1 ( 14 oz.) can black beans, drained and rinsed
- 1 ( 14 oz.) can kidney beans, drained and rinsed
- 1 tbsp instant espresso powder
- 1 ½ cups fresh corn ( cut from 3 ears corn ), or use frozen
- 2 tbsp fresh oregano, roughly chopped
- ½ cup crumbled feta cheese or shredded Mexican cheese blend
- Add the oil to a large skillet over medium heat. Sauté the diced zucchini until soft and golden brown, about 5 minutes, stirring frequently.
- Sprinkle the chili powder and salt and pepper to taste over the zucchini and sauté 30 seconds, or until fragrant. Add the tomatoes with juice, beans, espresso, and corn and bring to a boil, stirring. Simmer on low heat for 10 minutes, stirring occasionally. Check seasoning, add salt and pepper if needed.
- Remove the pan from the heat, add fresh oregano, and sprinkle with crumbled feta.
Serve hot or at room temperature.
This dish works equally well when made with ground beef. After step 1, remove zucchini from skillet using a slotted spoon and set aside. Add another 1 tablespoon oil to the skillet and sauté 1 pound of ground beef, breaking up chunks, until no longer pink. Then re-add zucchini to the beef and continue with step 2.
Serving suggestion: Nice with sliced avocado and cornbread, made from packaged mix
- black beans
- Calories 327kcal 16%
- Fat 8.9g 14%
- Saturated fat 3.0g 15%
- Carbs 49.0g 16%
- Sodium 695mg 29%
- 8.5g sugar
- 16.4g fiber
- 17.8g protein
- 12mg cholesterol