One Pot Tex Mex  Rice  and Beans 

This Tex Mex Rice and Beans with Zucchini is a delicious meat-free side that’s packed with summer veggies, beans, and tons of flavor. Serve this zucchini black bean and rice skillet with the protein of your choice for a flavor-packed, nutrient-dense meal in under an hour!

Brown rice Onion Garlic Oil Taco seasoning Cumin Coriander Salt and pepper Zucchini Corn Black beans Canned diced tomatoes  Cilantro, green onions for serving

Ingredients You Need

Cook the rice: First, cook the brown rice according to the package instructions.


Prepare vegetables: Slice zucchini into half-moon pieces Finely chop the onion, mince the garlic, and drain and rinse the beans.


Sauté aromatics: In large pot, add oil, heat. Add onion and garlic, sauté 4-5 minutes. Add seasonings, cook for 30 seconds, frequently stirring to avoid burn.


Add remaining ingredients: Add zucchini and cook for 3-5 minutes until al dente. Next, add corn, beans, tomatoes, and cooked rice then stir gently.


Serve: Turn off the heat, mix well, and taste. If any of the seasonings need adjusting, do so now. Then serve warm and enjoy!



Store the leftovers in an airtight container in the fridge for between 3-4 days. Do not freeze.

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