iFoodReal · by Olena Osipov★ 5.0 (31)
Tex Mex Rice and Beans with Zucchini
NUTRITION · PER SERVING45M COOK
CAL 11%·PRO 15%
CARBS 39G74% OF CAL
6G FIBER0G ADDED0G INTRINSIC30G OTHER4G TOTAL SUGAR
FAT 4G15% OF CAL
2G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A flavorful skillet of brown rice, black beans, zucchini, and corn seasoned with taco spices and cilantro. A meat-free, nutrient-dense side that pairs well with any protein.
sidemexicangrain bowlbeans🫕 dutch oven🍲 stockpot🔥 ovenvegetarian
View the full recipe on iFoodReal →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 cup brown rice (I used jasmine*)
- 1 large onion (finely chopped)
- 3 garlic cloves (minced)
- 1 tbsp coconut or avocado oil
- 2 tsp taco seasoning
- 2 tsp cumin (ground)
- 1 tsp coriander (ground)
- 1 1/2 tsp salt (more or less to taste)
- Ground black pepper (to taste)
- 3 medium zucchini (cut in half moon shapes)
- 2 cups corn (frozen or canned)
- 14 oz can black beans (rinsed & drained (I cook my own))
- 14 oz can diced tomatoes
- Cilantro (green onions, tortilla chips, cheese, optional and to taste)
At a glance
PER SERVING · TIME 45M
CAL 11%·PRO 15%
CARBS 39G74% OF CAL
6G FIBER0G ADDED0G INTRINSIC30G OTHER4G TOTAL SUGAR
FAT 4G15% OF CAL
2G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 40m
- Sodium
- 661mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 353mg
- Calcium
- 50mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 661MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.