- Prep: 20 min
- Cook: 10 min
- Ready In: 30 min
“A light lunch, or serve with cheese and tortillas. Also good as a side dish with your favorite Mexican food.” - by HAWAIIAN_MOMMA
Original recipe yields 4 servings
- Heat olive oil in a large skillet over medium-high heat. Add onion and garlic, and cook, stirring until translucent. Add zucchini and poblano pepper, and saute until soft. Stir in corn and beans, and heat through. Season with salt to taste.
Amount Per Serving (4 total)
- 116 cal
- 4.3 g
- 19.2 g
Based on a 2,000 calorie diet
Reviews (49)Rate This Recipe
"This is delicious and unique! I love the combination of zuchinni, beans, and corn. I omitted the poblano and added about 1 tsp. of ground cumin and 1 tsp. of chili powder to perk up the flavors. I ..." See moreserved with low-fat cheddar cheese and taco sauce. I can't wait to have this again!!"
"Somewhat bland. My grandmother's recipe always used jalapeno, diced red pepper, fresh cut corn off the cob, diced zucchini & yellow squash and perhaps a bit of cilantro and no beans. We use this as a ..." See morefilling for a warm tortilla. It's a nice meatless meal."
"Easy! I prepared this the night before and carried it to a pitch-in. It was a great side with the fajitas that were served. I did add a can of tomatoes and chilis. I am glad I did. I think it wou..." See moreld have been a bit bland. It was also great warmed up and covered with a bit of cheese. I'll make it again. "
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