Zucchini, Black Bean and Rice Skillet
Other
Amount to eat (1 serving)
Time to prepare: 5 mins to prep
Time to cook: 20 mins to cook
Amount to eat (1 serving)

Sugars

Sugar: 0.4g
Sucrose: 0.3g
Glucose: 3g
Fructose: 3.3g
Lactose: 0g
Maltose: 0g
Galactose: 0g
Starch: 0g

Fats

Saturated: 0.8g
Monounsaturated:2.5g
Polyunsaturated: 1.8g
Trans: 0g

Fatty Acids

Total Omega 3: 0.4g
Total Omega 6: 0.6g
ALA: 0.4g
DHA: 0g
EPA: 0g
DPA: 0g

Nutritional Info

Fiber: 18.5g 74%
Net Carbs: 90
Sodium: 208.4mg 9%
Potassium: 1930.8
Cholesterol: 0

Nutritional Values (g)


Calories: 580 Fat: 6g
Protein: 27g Carbs: 109g

Recipe Instructions
Directions are based on the original recipe. Click here to show original recipe nutrional values above.

Ingredients

Canola oil (NAN)
1 tbsp / 14 grams
Zucchini (Summer squash, includes skin, raw)
1 small / 118 grams
Onions (Raw)
1/2 cup, chopped / 80 grams
Green bell pepper (Sweet, green, raw)
1/2 cup, sliced / 46 grams
Black beans (Mature seeds, raw)
2 cup / 388 grams
Tomatoes (Crushed, canned)
1 can (15 oz) / 425 grams
Water (Plain, clean water)
3/4 cup / 178 grams
Oregano (Spices, dried)
1/4 tsp, ground / 0.45 grams
White rice (Long-grain, regular, raw, enriched)
1 cup / 185 grams

Instructions

Step 1
Dice zucchini, onion, and bell pepper.
Step 2
Heat oil in large skillet over medium heat. Add zucchini, onion and bell pepper; cook 5 minutes, stirring occasionally.
Step 3
Add beans, undrained tomatoes, water and oregano. Increase heat and bring to a boil. Add rice and stir well. Cover; remove from heat and let stand 7 minutes or until liquid is absorbed.