Dinner

Tex Mex Black Bean Zucchini Skillet Recipe

Bylina moretti October 26, 2025October 26, 2025

Introduction

Celebrate zucchini season with this vibrant Tex Mex Black Bean Zucchini Skillet. It’s a quick, flavorful meal combining fresh zucchini with pantry staples like black beans, corn, and salsa for a simple yet satisfying dish.

A black skillet filled with a colorful cooked mixture that has three main layers. The bottom layer is a mix of yellow corn, black beans, and green zucchini pieces, cooked and slightly soft. The middle layer is melted orange cheese spread evenly over the vegetables. The top layer includes cube pieces of red onion, small chopped green herbs, and slices of green jalapeño. At the center, there is a dollop of white sour cream surrounded by red tomato chunks. The skillet sits on a white and blue striped cloth on a white marbled surface with a wooden spoon and a green squash on the side, and a silver fork nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 medium or 2 small zucchini (about ½ lb), chopped
Splash olive oil
2 garlic cloves, minced
Pinch red pepper flake
½ cup diced red onion
1 cup cooked black beans
1 cup corn
⅓ cup salsa
½ tsp cumin
¼ tsp salt
¼ tsp pepper
½ cup shredded cheddar cheese
Diced tomato and sour cream, for garnish

Instructions

Step 1: Cut zucchini into ½ inch cubes.
Step 2: Heat a medium skillet over medium-high heat. Toss zucchini cubes with a splash of olive oil and place in the skillet. Let them sit undisturbed until golden brown, about 3 minutes. Toss and cook the other side until also browned.
Step 3: Add minced garlic and red pepper flake to the skillet. Stir and cook until the garlic is fragrant, about 30 seconds.
Step 4: Mix in diced red onion, black beans, corn, salsa, cumin, salt, and pepper. Stir to combine and let heat through for about 30 seconds. Turn off the heat.
Step 5: Sprinkle shredded cheddar cheese over the mixture. Cover the skillet with a lid to help the cheese melt quickly.
Step 6: Serve immediately, topped with diced tomato and a dollop of sour cream.

Tips & Variations

Try green salsa instead of red for a tangier flavor.
Add toppings like cilantro, jalapenos, extra diced red onion, or diced avocado for more texture and flavor.
Swap sour cream with plain yogurt to reduce fat.
For a lower carb option, replace corn with yellow bell pepper or yellow summer squash.
If cooking for more people, use a larger skillet and cook the zucchini in batches to get a nice char without steaming.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium heat or in the microwave until warmed through. Adding a splash of water before reheating can help maintain moisture.

How to Serve

The dish is served in a black cast iron skillet filled with a colorful mix of ingredients. The base layer includes yellow corn and black beans, giving a mix of bright yellow and deep black colors with a slightly soft texture. Scattered throughout are green pieces of zucchini and light purple chunks of onion, adding fresh green and purple tones. On top, melted orange cheddar cheese covers parts of the ingredients, creating a melted, creamy layer. In the center, there is a dollop of white sour cream surrounded by small red pieces of diced tomatoes and a few green jalapeño slices. Fresh green chopped herbs are sprinkled all over, adding a touch of freshness, while a silver fork rests on the edge of the skillet. The skillet is placed on a white marbled surface with a green zucchini and a wooden spoon seen in the background, and a blue and white striped cloth is partially under the skillet. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh corn instead of frozen?

Yes, fresh corn can be used and will add a sweet crunch. Just cut the kernels off the cob and add them along with the black beans and other ingredients.