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A light lunch, or serve with cheese and tortillas. Also good as a side dish with your favorite Mexican food.
Ingredients
- 1 tablespoon olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 small zucchini, diced
- 1 fresh poblano chile pepper, seeded and chopped
- 1 cup frozen whole kernel corn
- 1 (15 ounce) can black beans, rinsed and drained
- ½ teaspoon salt, or to taste
Directions
Step 1
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.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 212 | |
| % Daily Value * | |
| Total Fat5g | 6% |
| Saturated Fat1g | 4% |
| Sodium818mg | 36% |
| Total Carbohydrate37g | 13% |
| Dietary Fiber11g | 40% |
| Total Sugars6g | |
| Protein10g | |
| Vitamin C44mg | 218% |
| Calcium70mg | 5% |
| Iron3mg | 16% |
| Potassium855mg | 18% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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