Published: · Modified: by Emily
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Black Bean and Zucchini Rice Skillet is full of healthy, vegetarian ingredients. This easy bean dinner is made in just one pot, and in under 20 minutes. Healthy ✅ Easy ✅ Fast ✅. The skillet recipe is a win-win-win!
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- Ingredients
- Instructions
- Substitutions
- Nutrition
- More Zucchini Recipes
- Recipe
- Equipment
- Reviews
Sometimes when you're looking for a cheap and easy dinner, you have to sacrifice taste or nutrition. Not with this simple recipe. It's packed with healthy ingredients, like beans, zucchini, and rice. Flavored with garlic, oregano, and thyme, it's not lacking flavor.
Oh, and the best part? It's all made in just one skillet. Wahoo! Only one dish to clean!
Plus, the whole thing comes together in just about 20 minutes. It's a perfect weeknight dinner.
Ingredients
- Zucchini
- Onion
- Bell pepper
- Black beans
- Can of diced tomatoes
- Garlic powder
- Oregano
- Thyme
- Instant white rice
- Shredded cheddar cheese
Black beans are an ingredient you can find in the bulk section of your grocery store. I highly recommend using fresh beans over canned any time you can. They are less expensive and taste SO MUCH BETTER!
I usually make a big batch either on the stove or in the Instant Pot and then freeze them in 1 ½ cup portions, which is the size of a can of beans.
You can use fresh or canned black beans in this recipe.
Instructions
- Heat oil in a large skillet and sauté onions, peppers, and zucchini for about 5 mins.
- Add drained beans, undrained tomatoes, water, and seasonings. Bring to a boil.
- Add in rice and stir well. Cover and cook on the lowest heat setting possible for 7 mins. Stir halfway through to prevent the rice from burning on the bottom.
- Once the rice is soft, sprinkle with cheese and cover until cheese is melted. Salt and pepper individual servings to taste.
Substitutions
- Regular rice can also be used instead of Minute Rice. Once again, however, this will significantly increase your cooking time. Regular rice will take about 20 mins to soften, while Minute rice takes seven minutes. You can also substitute for brown rice, which will take at least 30 mins to simmer.
- This is a very versatile recipe so make it according to your taste. You could add different veggies in, like carrots or mushrooms. Change up this recipe with the seasoning you use. We love Thyme and oregano in it, but Cumin and Chili Powder would be delicious too. I always love a great tex-mex skillet recipe! Get creative and add your favorite flavors.
Nutrition
I used Very Well Fit's Recipe Analyzer to create this nutrition label.
This recipe is great because it is low in calories, but still has a decent amount of protein per serving. It also has a significant amount of iron and calcium in in. This recipe is gluten-free. It is not allowed on the Whole30 or Keto diet because of the beans.
More Zucchini Recipes
Sausage Stuffed Zucchini Boats
Zucchini Bread Oatmeal
Summer Squash Rice Pilaf
Recipe
Black Bean and Zuchinni Rice Skillet
Black Bean and Zucchini Rice Skillet is a low cost, easy and vegetarian meal. It's a win-win-win!
Prep Time: 10 minutes minutes
Cook Time: 10 minutes minutes
Servings: 6
Calories: 260kcal
Ingredients
- 1 tablespoon olive oil
- 1 zucchini, sliced and quartered
- 1 onion, chopped
- 1 bell pepper, diced
- 1 15 oz can black beans, rinsed and drained
- 1 14.5 oz can petite diced tomatoes
- 1¼ cup water (or vegetable or chicken broth)
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- 1 teaspoon thyme
- 1 ½ cup instant white rice, uncooked
- 1 cup shredded Cheddar cheese
- salt and pepper to taste
Instructions
Heat oil in a large skillet and sauté onions, peppers and zucchini for about 5 mins.
Add drained beans, undrained tomatoes, water and seasonings. Bring to a boil.
Add in rice and stir well. Cover and cook on the lowest heat setting possible for 7 mins. Stir half way through to prevent rice burning on the bottom.
Once rice is soft, sprinkle with cheese and cover until cheese is melted. Salt and pepper individual servings to taste.
Please give this recipe a rating!Or leave me a comment to let me know what you think
Nutrition
Serving: 6g | Calories: 260kcal | Carbohydrates: 33.1g | Protein: 11.1g | Fat: 9.7g | Saturated Fat: 4.5g | Cholesterol: 20mg | Sodium: 394mg | Potassium: 490mg | Fiber: 4.6g | Sugar: 4.5g | Calcium: 186mg | Iron: 3mg
Recipe adapted from Ready Set Eat
Equipment
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Reader Interactions
Comments
Susan
Yum! This looks amazing and simple - the perfect combination for me! Thanks for sharing, I've bookmarked your page and will be back for more recipes!
Reply
Emily
Thank you so much! You are so kind. I hope you enjoy it.
Reply
Cherie
Hey!!! I love this blog you made. Very professional looking! And I will definitely try this recipe. I’ll bookmark this blog for sure. Way to go!
Reply
Emily
Thanks Cherie! You're the best!
Reply
Bec
Followed the recipe except I used basmati rice and cooked it separately in the broth that the recipe calls for. I used 1cup rice and 1 1/2 cups chicken broth. I cooked it for 9 minutes and then added it to the rest of the simmering ingredients. I did add a splash or two more of chicken broth. Then I let it simmer for a few minutes. I topped it with cheese and stuck it under the broiler for a few minutes. It’s definitely a keeper, but next time I will use 3/4 tsp each of the oregano and thyme.
.Reply
Freya
Oh my gosh this was such a delicious supper dish and is going to be on permanent rotation! I use vegan cheese to melt on top and it’s perfect!Reply
Jan
I had all these veggies in the fridge ready to be used, turned out great and filling! And I love one pot meals, saves so much time during clean up.Reply
Marcellina
Really tasty and flavorsome! All the family loved it and it's a perfect mid week meal for us!Reply
Keri
I love a one pot meal, and this was just what I was looking for. Super easy to make, family friendly and very tasty. Thank you!Reply
Linda
I made this all for myself to enjoy for lunch all week long. It was just right for some afternoon fuel. I did use cooked brown rice instead of the minute rice, and it worked just fine. Can't wait to try it again with some different flavorings to mix it up!Reply
Keri
See AlsoBest Cauliflower Pizza Crust
I loved how simple and delicious this skillet recipe was. The whole family loved it!Reply
Lilly
This black bean and zucchini skillet is so filling! It has been perfect for lunch and dinner today!Reply
Jerika
I love this Black Bean and Zucchini Rice Skillet!:) So delicious and healthy too. Thanks!:)Reply
Tyanne
I love that this is vegetarian!Reply
kyleigh
Perfect, easy weeknight meal!Reply
Mindy
Made this for dinner tonight. Very quick, easy and tasty!Reply
Emily
Wahoo! I'm glad you liked it. Thanks for leaving a comment.
Reply
Kris
Excellent, added taco seasoning & guacamole. Was better than Chipotle! ThanksReply
Emily
Thank you for your kind comment! I'm so glad you liked it!
Reply
Maria
Added chopped avocado on day one, on the second day I added an eggs in the pan, like shakshuka! delicious and nutritious!
Reply
Mindy
Very good and so quick and easy!Reply
Julie
This was pretty good. I used regular rice so cooked longer and had to add a little bit more chicken broth. Served it with diced avocado, sweet fire jalapeños and a wee bit of light sour cream. It definitely needed salt! Think I would add more cheese than the recipe stated. All in all, however, we really liked it and will make it again.Reply
a flint
this is Great! i'd much rather eat beans than meat, and love my veggies! thanx, easy and delish! made it to take for meals while i work this weekend... i also tend to like this kind of stuff cold, too, so it will fit the weather!Reply
kip karsnia
Looks amazing. Could I substitute quinoa for the rice?
Reply
Emily
I've never tried it myself, but I think you definitely could try substituting quinoa for the rice. You'll just have to adjust the liquid and cooking time to reflect what Quinoa needs, instead of minute rice.
Reply
Karen
Excellent recipe and spot on for all the cook times.
It can be enjoyed with tortilla chips, as a taco filling or all by itself.
I added a few drops of hot sauce to my serving. I also cut the oregano and thyme back to about 3/4 tsp as a personal preference.
I'm thinking next time I make it, and there will be a next time) I might add some frozen cubed sweet potato...or maybe replace the zucchini altogether.
I'll get multiple meals out of this, and I don't mind at all.Reply
Luly
Really fast, easy and delicious!Reply
Karen Hintz
Delicious as written and very filling. I prefer it with brown rice as suggested and use chicken or vegetable broth instead of plain water.
I like to add about 1/2 cup of frozen corn kernels before topping with cheese and if I have frozen sweet potato cubes, I'll add some in the beginning with the zucchini.
This is great with tortilla chips to scoop it up, or even as the base for burritos!!
Thanks for a great recipe 😁Reply
Bec
If I use regular rice instead of instant rice, will it be the same amount of rice? If not, how much regular rice should I use?
ALSO, will I need to increase the amount of broth as well as the amount of time cooked. If so, how much broth would you recommend? Thanks!Reply
Emily
Thanks for reaching out. That is a great question. I have never personally made it with regular rice, so this is my educated guess....I would still use 1 1/2 cups white rice, but would increase the broth to 2-2 1/4 cups. It think it will take 25-30 minutes to simmer.
I'll try it out soon and give you an exact answer! If you try it out, let me know how it goes.
Reply
