Total Time
Prep 10 mins
Cook 6 mins

A bright, colorful mix of crisp and tender bite-size vegetables with the protein of black beans. Pairs very well with mashed sweet potatoes and fish (or chicken).


  1. Remove the seeds from the squash.
  2. Drain and rinse the black beans.
  3. Chop all the veggies into cubes, a tiny bit larger than a corn kernel.
  4. In a non-stick skillet, add butter and olive oil over high heat.
  5. Add onions and peppers, cook about 3 minutes or until onions begin to soften.
  6. Add remaining veggies, cook 2 minutes.
  7. Add black beans, garlic, and salt and pepper to taste, cook 1 minute more, stirring gently.