Cheesy Skillet:Veggie and Bean Mex Meal- yum yum yum!!

What could be more productive than helping my mom in cooking on my days off from school.

So I decided to cook something easy, something quick (less than 30 minutes). I came up with this cool recipe.

It has veggies, it has protein what else you need to make a meal nutritionally balanced. Oh, wait where is carbohydrate? Well some is there in beans but to get more let’s eat it with tortillas or add to taco shells. I also love to eat them with Tortillas chips.

What did I use:

4 ounces mushrooms (mixed, slices)

1 zucchini (small)

2 tablespoons extra-virgin olive oil

1/2 cup red onion (or diced red)

1/2 organic red  and yellow bell pepper (seeded, cored, and diced) 

30 ounces Trader Joe’s Organic black beans (drained and rinsed)

1/2 teaspoon sea salt

1/4 teaspoon black pepper

1 1/2 teaspoons chili powder

1/2 teaspoon cumin-roasted and ground

1 teaspoon dried oregano

1/2 teaspoon crushed red pepper

1 cup salsa- (made from scratch recipe in separate blog)

1 cup shredded cheddar cheese (reduced-fat to be little healthier) 

1/2 cup diced tomatoes

2 green onions (sliced)

How do make it:

1. Slice zucchini and squash in half lengthwise and then into 1/4-in slices. Add oil to a large skillet, turn to medium-heat and and sauté onion, mushrooms, zucchini, and bell pepper until desired tenderness. I prefer to cook the veggies just until tender when pierced with a fork, about 3 to 5 minutes. Add black beans, spices, and salsa. Stir and cook until warm, about 2 minutes.

2. Sprinkle with cheese, cover and cook just until melted, about 2 minutes. Sprinkle with diced tomatoes and green onions. Remove from heat and serve.