Zucchini Black Bean & Rice Skillet

Zucchini black bean & rice skillet (I double this recipe and freeze individual sandwich bags)

I make this recipe at least once a month and freeze them in sandwich bags for easy lunches.  I eat it at least once a week.  There are so many different ways you can make it!  It's yummy and has all the major food groups you need for your body! Instead of cheese I use avocado sometimes for creaminess and for sour cream I use greek yogurt.

 

Quantity	Measurement	Ingredient
2	Tablespoon	EVOO
3	cups	zucchini, sliced
1	cups	red bell pepper, diced
30	ounces	black beans, drained
30	ounces	Rotel diced tomatoes with green chiles
2	cups	Long grain brown rice (cook separately)
0.5	cups	shredded mexican blend cheese

1   lb                            ground beef (cook and drain separately)

You could use any meat you like or no meat

Heat oil in skillet over medium heat, then add zucchini and red bell pepper.  Cook vegetables for 5 minutes, rotel, and water.  Cover, remove from heat, and let stand for 7 minutes.  Allow to cool and measure out into zip lock bags – put ½ cup of meat, ¼ cup of rice, ¼ cup of beans, 1 cup of veggie mixture. Put 2 T of cheese in each bag.  These are all approximate measurements!  You get your protein, your healthy carb, healthy fat, dairy, and full serving of veggie in every meal!!