Prep 5 mins
Cook 30 mins
This is a favorite side dish that I like to serve with grilled chicken or pork chops. You can also add a can of niblet corn to this.
- 1 teaspoon oil
- 1 onion, chopped
- 1⁄2 bell pepper, chopped
- 2 zucchini, sliced
- 1 (4 ounce) can black olives, sliced
- 1 (15 ounce) can black beans, drained
- 1 (10 ounce) can Rotel Tomatoes
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 2 teaspoons cumin
- 1⁄4 teaspoon pepper
- 1 teaspoon salt
- 1⁄2 teaspoon oregano
- Saute onions & bell peppers in oil until tender.
- Add Rotel tomatoes, mix well and cook for about 5 minutes.
- Add black beans, zucchini and remaining ingredients, mix well and cook for about 15-20 minutes on low heat.
- Top with shredded cheddar or monterrey jack cheese if desired.
This recipe is definitely a keeper. I love zucchini, and will add this to my zucchini recipe file. I used mexican flavored canned tomatoes, since I didn't have the Rotel, and I served it with a little bit of cheddar cheese on top...delicious. Thanks for sharing this one!
I made this dish as a side to fajitas and it was just perfect. The addition of the zucchini and peppers made for a nice crunch and texture difference to the beans and would actually be a great burrito filling. I did skip the oil, salt and cheese. Leftovers made a great bean dip by whirling up in the food processor. Thanks Melissa for sharing the recipe.
Healthy and full of flavor! We really enjoyed this. I didn't have Rotel on hand, so I improvised with 1 can of diced tomatoes and 1 can of green chiles. I also left out the black olives, as I am not a fan. I also roughly chopped the zucchini instead of just slicing it. I ate this as a main dish, just topped with a bit of cheddar. DH warmed some baked chicken, diced it, and mixed it with the beans-zucchini.