For nights when you just want a meal together, make this black bean and veggie stir fry.
Black bean zucchini enchilada stir fry with rice
I always crave those “thrown together” meals that have it all: carbs, flavor, veggies, and ooey gooey cheesy goodness. And most importantly, since it’s a one-pot meal, cleanup is a breeze! Once you’ve completed the cutting prep, it’s easy to sail!
I’ve made variations of this meal over and over again, but I think I’ve cracked the code for the perfect stir-fry rice. The ratio of rice to vegetables to cheese and beans is spot on. Using microwavable rice makes it a lot easier, but you could definitely switch up rice types – even a Spanish rice would be nice here, adding another dimension of flavor.
If you want to make it a meat-eater dish, use turkey, chicken, or beef. And of course, to make it completely vegan, substitute or omit vegan cheese. I love it with some jalapenos from the jar or fresh jalapenos, tons of cilantro and sliced ​​avocado, but that’s up to the chef!
You can winterize this a bit more and use some cauliflower instead of zucchini here, but I love the texture of the zucchini here and how it absorbs all the spices and flavors of the dish. Overall you will love this rice stir fry and the secret to it all is the enchilada sauce! So accessible, you’ll love it on busy weeknights.
Black bean zucchini enchilada stir fry with rice
portions 4 People
- 1 tablespoon Extra virgin olive oil
- 2 Garlic cloves, chopped
- 1 small Onion, diced
- 1 red peppers, diced
- 1 carrot, diced
- 2/3 Cup frozen corn
- 2 Zucchini, diced
- 1 teaspoon taco seasoning
- salt and pepper
- 1 15oz may black beans, drained and rinsed
- 2 cups cooked brown rice
- 1 15oz may Enchilada Sauce (I like Hatch Mild)
- 1/2 Cup grated Mexican cheese mix
- 2 ripe Avocados, peeled and diced or sliced
- for garnish: chopped cilantro, sliced ​​jalapenos
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Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the garlic and onions and cook until the onions are translucent, about 3 minutes. Add the peppers, carrots, corn, and zucchini and stir well. Season with taco seasoning, salt, pepper and stir well. Cook for 10 minutes or until vegetables are tender to your liking. Add the black beans, cooked rice, and enchilada sauce and stir well. Cook for 5 minutes to heat the sauce and beans.
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Remove pan from heat, stir in cheese and once melted divide into bowls and serve with avocado, cilantro and sliced ​​jalapenos if using.
