Recipes
Warm Squash, Black Bean & Rice Skillet
Uses: yellow squash, zucchini, black beans, jasmine rice
Ingredients:
- 1/2 cup sliced yellow squash
- 1/2 cup sliced zucchini
- 1/2 cup black beans, rinsed and drained
- 3/4 cup cooked jasmine rice
- 1 teaspoon oil
Instructions:
- Heat oil in a skillet over medium-high heat. Add yellow squash and zucchini and cook for 4 to 5 minutes until lightly browned.
- Season with cumin, oregano, garlic powder, black pepper, and a small amount of salt. Add black beans and cook for 2 minutes.
- Add the cooked rice and toss gently until everything is hot and evenly combined.
- Taste for seasoning and serve warm, keeping the vegetables tender but not mushy.
Good for: A comforting vegetarian lunch skillet that bridges summer squash with warm early-fall rice and beans.
Optional: Finish with lime juice or green chile sauce.