Vegetable Black Bean Mexican Skillet

A protein and veggie-packed Mexican skillet that has summer written all over it… and it’s vegan and gluten-free!

1 TB coconut oil or vegan buttery spread (I like Earth Balance)
1/2 small yellow onion, diced
1 green bell pepper, diced
2 cloves garlic, minced
2 Roma tomatoes, chopped
1 TB sriracha sauce or hot sauce
2 medium zucchini, chopped
15 oz can black beans, drained and rinsed
1 cup corn (fresh or frozen both work)
1/8 cup packed fresh cilantro, roughly chopped
1/2 tsp dried oregano
1/2 tsp fine sea salt
fresh lime juice, optional

View the full recipe at Clean Eating Veggie Girl →