Southwestern Zucchini Skillet

This one pot dish is so incredibly easy and tasty, you'll want to eat it for dinner every night! With hearty beans, plenty of quinoa and rice, and handfuls of delicious veggies like zucchini, bell pepper, and tomatoes, this dish is a meal on its own. But it also taste great wrapped up in a warm tortilla or on a bed of fresh greens.

Ingredients:

• 1 cup prepared basmati rice
• 2 tablespoons olive oil
• 1 cup prepared quinoa
• 2 zucchini squash, sliced lengthwise and quartered
• 1/4 cup diced red onion
• 1 clove garlic, minced
• 1/2 green bell pepper
• 1 can black beans, drained and rinsed
• 1 can fire roasted tomatoes
• 2/3 cup frozen corn
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon cumin
• shredded cheddar cheese for serving

1. In a large wok, heat olive oil over medium low heat. Add onion, garlic, zucchini, and bell pepper. Cook for about 5 minutes.
2. Add quinoa and rice to vegetables in wok and stir. Cook for 2 minutes, then add the fire roasted tomatoes.
3. When the tomatoes have heated up (about 1 minute), add corn and beans. Season with salt, pepper, paprika, and cumin. Stirring occasionally, cook for about 5 minutes.
4. Serve warm, garnish with shredded cheddar.