We have had a lot of requests for Marguerite's All Natural Seasoning Recipes. We decided to start with the black bean zucchini skillet because it's fast, yummy, and clean! This is a weekly King Family Staple that we tweaked from the folks over at www.readyseteat.com.
- 1 tablespoon avocado/olive oil
- 1-1/2 cups quartered lengthwise, sliced zucchini
- 1/2 cup diced bell pepper (today we used red)
- 1 can whole black beans, drained, rinsed
- 1 can fire roasted diced tomatoes, undrained
- 3/4 cup water
- 1 cup instant brown rice, uncooked
- 2-1/2 tsp of Marguerite's All Natural Mexican Seasoning for skillet
- 1 lb ground turkey/beef (today we used turkey)
- 1-1/2 tablespoons of Marguerite's All Natural Mexican Seasoning for the ground meat
- 1 tablespoon of avocado/olive oil for the ground meat
- 1/4 cup water for the meat
Heat oil in large skillet over medium heat. Add zucchini and bell pepper and cook until nice and golden (about 5 minutes).
Add beans, undrained tomatoes, water and 2-1/2 teaspoons of Marguerite's. Bring to a boil.
Add rice; stir well. Lower heat and let cook 7-10 minutes or until liquid is absorbed.
While rice is cooking; heat oil on a separate skillet and brown ground meat. Once meat is browned add 1/4 cup water and 1-1/2 tablespoons of Marguerite's for golden taco meat. Remove from heat.
Serve black bean and zucchini skillet in a bowl and top with taco meat. We also top with spicy salsa for added kick. Feel free to go wild with shredded cheddar, guacamole, pineapple...the options are endless. Enjoy!