- recipes & ideas
- top 10 questions
Top 10 questionsWhat's the best way to thaw a turkey? How do you safely handle a turkey? What's the best way to roast a turkey? Where does the meat thermometer go? How can leftover turkey be stored properly? What's the proper way to stuff a turkey? What do you need to do to a turkey just before roasting it? How do you know when the turkey is done? Is it necessary to baste a turkey? Is a pre-stuffed turkey really safe?
- products
recipes
Zucchini and Black Beans with Chipotle Peppers
| Servings | cook method | prep | cook | ready |
| 1 | Saute | 20 minutes | 10 - 20 minutes | Less than 1 hour |
Ingredients
- 2 tablespoons olive oil
- 2/3 cup chopped red onions
- 2 tablespoons chopped garlic
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 5 cups sliced and quartered zucchini, about 4 medium
- 1 can (15 ounces) black beans, rinsed and drained
- 1 tablespoon minced chipotle peppers in adobo sauce
- 2/3 cup mild or medium salsa
- 1 cup (4 ounces) shredded chihuahua cheese
1. Heat olive oil in large skillet on medium-high heat. Add
onions, garlic, chili powder and cumin. Cook and stir 2 to 3
minutes or until crisp-tender. Stir in zucchini, beans and
chipotle peppers. Cook 3 minutes, stirring occasionally.
2. Reduce heat to medium-low; cover. Cook 5 to 8 minutes or
until zucchini is tender. Stir in salsa. Heat 1 minute.
3. Spoon mixture into serving dish. Sprinkle with cheese.
