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    You are in: Home / Recipes / Rio Grande Black Beans & Zucchini Recipe
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    Rio Grande Black Beans & Zucchini

    Average Rating:

    3 Total Reviews

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    • on September 05, 2008

      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!

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    • on November 21, 2006

      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.

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    • on October 04, 2006

      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.

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    Nutritional Facts for Rio Grande Black Beans & Zucchini

    Serving Size: 1 (160 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 129.4
    Calories from Fat 31
    Total Fat 3.4 g
    Saturated Fat 0.5 g
    Cholesterol 0.0 mg
    Sodium 767.3 mg
    Total Carbohydrate 20.6 g
    Dietary Fiber 6.5 g
    Sugars 2.3 g
    Protein 6.3 g

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