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One Pan Taco Zucchini Skillet

One Pan Taco Zucchini Skillet

DeShawn Mitchell
A quick and healthy low-carb meal packed with flavor, colorful veggies, and minimal cleanup, perfect for busy weeknights.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main Course
Cuisine Tex-Mex
Servings 4
Calories 200 kcal

Ingredients
  

Fresh Zucchini

  • 2-3 cups diced zucchini Medium-sized, firm, vibrant green

Flavorful Spices

  • 1 teaspoon ground cumin Adjust to taste
  • 1 teaspoon chili powder Adjust to taste
  • 1 teaspoon garlic powder Adjust to taste
  • 1 teaspoon paprika Adjust to taste
  • 1 teaspoon salt Adjust to taste
  • 1 teaspoon pepper Adjust to taste

Nutritious Black Beans

  • 15 ounce black beans Canned, drained and rinsed

Other

  • 1 tablespoon olive oil

Instructions
 

Chop and Sauté

  • Chop zucchini into bite-sized pieces. Heat olive oil in a skillet over medium heat, add zucchini, and sauté for 5-7 minutes until softened and lightly colored.

Add the Taco Seasoning

  • Sprinkle ground cumin, Chino powder, garlic powder, paprika, salt, and pepper over the zucchini. Stir well and cook for 1-2 minutes to bloom the spices.

Combine and Cook

  • Add black beans to the skillet, stir to combine. Add a splash of vegetable broth or water if dry. Reduce heat to low, cover, and simmer for 10-15 minutes, stirring occasionally.

Notes

  • 1- Choose medium-sized zucchini for best flavor and texture.
  • 2- Adjust spices to your preferred heat level.
  • 3- Store leftovers in an airtight container in the fridge for up to 3-4 days.
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