Rebecca Miller


  • 1-½ teaspoon olive oil
  • 1 onion, slivered
  • 1 zucchini, quartered lengthwise and thinly sliced
  • 1-½ cups sliced mushrooms
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1-½ cups frozen corn kernels
  • 2 Tablespoons tomato paste
  • ¾ cup prepared salsa
  • 15-oz can black beans, rinsed and drained
  • 3 Tablespoons chopped fresh cilantro or parsley

In large nonstick skillet, heat the oil over medium-high heat and add the onion, zucchini, and mushrooms. Cook stirring occasionally until the onion is tender and the mushrooms have released their juices (8 minutes or so). Stir in the chili powder, cumin, and corn and cook until fragrant, about 2 minutes. Stir in the tomato paste, salsa, black beans, and cilantro and cook until heated through, about 2 minutes.