September and April are two months when Blogging marathon goes a step further and becomes mega marathon. That means an entire month of blogging with Sundays off. 26 recipes in a month. The theme for this month is a generic protein rich foods.
With almost a two month long summer vacation where I neither cooked or clicked, I wasn’t a 100% confident that I would be ready to participate this month. Somehow between old drafts and some simple everyday recipes, I am here finally!
The first recipe in the series is a simple black beans and zucchini burrito bowl. Burrito bowls are very easy to make and it’s a favorite at home. Black beans is loved in almost all recipes and so I always have some in hand. I served the beans preparation with cooked brown rice, grated cheese, sour cream and homemade guacamole.
Read on for the simple preparation and the pictorial.
Recipe source: Mexican zucchini and corn burrito
- 1 tablespoon olive oil
- 1 big onion, chopped
- 2 medium zucchini, diced
- 1 cup frozen corn
- 1 (14 oz) can black beans
- 1 (14 oz) can chopped tomatoes
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- Salt and pepper to taste
Heat one tablespoon of olive oil in a pan. Saute one big chopped onion till pink. Add two medium diced zucchini and cook for a few minutes. Now add one cup of frozen corn and one can of black beans.
Add a teaspoon of chili powder and dried oregano each. Season with salt and pepper.
Add one 14 oz can of chopped tomatoes or 5-6 pureed tomatoes. Mix everything well, check the seasoning and let it cook for 10-15 minutes until zucchini is done.
Here I have served it as a burrito bowl with brown rice, grated cheese, chopped tomatoes, guacamole and sour cream.