Best 3 Rio Grande Black Beans Zucchini Recipes

**Dive into the Culinary Symphony of Rio Grande Black Beans and Zucchini: A Journey of Flavor and Texture**

Embark on a culinary adventure with Rio Grande black beans and zucchini, a vibrant duo that harmonizes perfectly in a symphony of flavors and textures. These versatile ingredients take center stage in a collection of delectable recipes that cater to diverse tastes and dietary preferences. From the classic Rio Grande black beans bursting with zesty spices to the tantalizing zucchini fritters that offer a crispy golden crunch, each dish is a testament to the culinary magic that unfolds when these two ingredients unite. Whether you're a seasoned cook or just starting your culinary journey, these recipes will guide you in crafting memorable meals that will delight your palate and leave you craving more. So, prepare to be captivated by the culinary brilliance of Rio Grande black beans and zucchini as you embark on this flavorful expedition.

Let's cook with our recipes!

STUFFED ZUCCHINI BITES WITH BLACK BEANS AND CORN

Stuffed Zucchini Bites with Black Beans and Corn image

These zucchini bites are filled with sauteed black beans and corn, then topped with Cotija for an easy vegetarian lunch or dinner.

Provided by Jaymee Sire

Categories appetizer

Time 40m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 pound zucchini, sliced crosswise into 1 1/2- to 2-inch rounds
Kosher salt and freshly ground black pepper
1 tablespoon olive oil
2 scallions, chopped
2 cloves garlic, minced
8 ounces canned black beans, rinsed and drained
1 ear corn, kernels removed
Grated Cotija, for garnish

Steps:

Preheat the oven to 375 degrees F. Using a melon baller, carefully scoop out a little spot in the center of each zucchini round for the filling to sit, making sure to leave about a 1/2-inch "floor" at the bottom. Put the scooped zucchini centers on a cutting board, season with salt and pepper and chop.
Heat the oil in a large skillet over medium heat. Add the scallions and cook, stirring occasionally, until softened, about 2 minutes. Add the garlic and cook, stirring frequently, until fragrant, 30 seconds to 1 minute. Add the beans, corn and chopped zucchini centers. Cook, stirring frequently, until the zucchini begins to soften, 2 to 3 minutes.
Stuff the zucchini cups with the filling and bake on a rimmed baking sheet until the zucchini is cooked through, 25 to 30 minutes. Top with grated Cotija and serve.

BLACK BEAN ZUCCHINI GAZPACHO

Black Bean Zucchini Gazpacho image

My family enjoys chilled soups during the hot summer months. I came up with this spicy blend when trying to use up our garden zucchini. It's a hit with friends whenever I serve it, too. -Julie Wilson of Grand Rapids, Ohio

Provided by Taste of Home

Categories Lunch Side Dishes

Time 10m

Yield 6 servings.

Number Of Ingredients 11

Ingredients

3 cans (5-1/2 ounces each) spicy hot V8 juice
1 can (15 ounces) black beans, rinsed and drained
1 medium onion, chopped
2 large tomatoes, seeded and chopped
2 medium zucchini, chopped
2 tablespoons olive oil
2 tablespoons white wine vinegar
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cayenne pepper

Steps:

In a large bowl, combine all ingredients. Cover and refrigerate for 8 hours or overnight.

Nutrition Facts : Calories 149 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 574mg sodium, Carbohydrate 20g carbohydrate (0 sugars, Fiber 6g fiber), Protein 6g protein. Diabetic Exchanges

RIO GRANDE BLACK BEANS & ZUCCHINI

Rio Grande Black Beans & Zucchini image

This is a favorite side dish that I like to serve with grilled chicken or pork chops. You can also add a can of niblet corn to this.

Provided by Melissa Spangler

Categories Vegetable

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 13

Ingredients

1 teaspoon oil
1 onion, chopped
1/2 bell pepper, chopped
2 zucchini, sliced
1 (4 ounce) can black olives, sliced
1 (15 ounce) can black beans, drained
1 (10 ounce) can Rotel Tomatoes
1 teaspoon garlic powder
1 teaspoon chili powder
2 teaspoons cumin
1/4 teaspoon pepper
1 teaspoon salt
1/2 teaspoon oregano

Steps:

Saute onions & bell peppers in oil until tender.
Add Rotel tomatoes, mix well and cook for about 5 minutes.
Add black beans, zucchini and remaining ingredients, mix well and cook for about 15-20 minutes on low heat.
Top with shredded cheddar or monterrey jack cheese if desired.

Tips:

For a smoky flavour, use chipotle chilli powder instead of regular chilli powder.
To add a bit of sweetness, use a tablespoon of honey or brown sugar.
If you don't have vegetable broth, you can use water instead.
You can also add other vegetables to this dish, such as bell peppers, carrots, or corn.
Serve this dish with rice, tortillas, or salad.

Conclusion:

Rio Grande black beans and zucchini is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is packed with protein and fibre, and it is also a good source of vitamins and minerals. This dish is also very versatile, and you can easily add or remove ingredients to suit your taste. So next time you are looking for a quick and healthy meal, give this recipe a try.