- Prep Time:20 min
- Cook Time:40 min
- Serves:6
Add a touch of Latin flair to your Thansgiving meal with this zucchini, black bean and chipotle pepper dish topped with Chihuahua cheese.
Recipe courtesy of Butterball
Ingredients
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2 tablespoons olive oil
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2/3 cup chopped red onions
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2 tablespoons chopped garlic
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1 teaspoon chili powder
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1 teaspoon ground cumin
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5 cups sliced and quartered zucchini (about 4 medium)
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1 can (15 ounces) black beans, rinsed and drained
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1 tablespoon minced chipotle peppers in adobo sauce
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2/3 cup mild or medium chunky salsa
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1 cup (4 ounces) shredded Chihuahua cheese*
Preparation
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1
Heat olive oil in large skillet on medium-high heat. Add onions, garlic, chili powder and cumin.
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2
Cook and stir 2 to 3 minutes or until onions turn golden. Stir in zucchini, beans and chipotle peppers. Cook 3 minutes, stirring occasionally.
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3
Reduce heat to medium-low; cover. Cook 5 to 8 minutes, or until zucchini is tender. Stir in salsa. Heat
1 minute longer.
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4
Spoon mixture into serving dish. Sprinkle with cheese.
Additional Info
*Can substitute the same amount of shredded Pepper Jack cheese.
From The Kitchens of The Food Channel
