Lean Beef and Black Bean Skillet with Sautéed Zucchini

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lean Beef and Black Bean Skillet with Sautéed Zucchini

YOUR SOLIN GENERATED RECIPE

Lean Beef and Black Bean Skillet with Sautéed Zucchini

Savor a hearty and flavorful skillet dinner that combines lean beef, robust black beans, and tender sautéed zucchini with a Mexican-inspired twist. Ideal for a satisfying dinner, this vibrant dish bursts with aroma and spice, delivering a delicious balance of protein and veggies in every bite.

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NUTRITION

488kcal
Protein
44.6g
Fat
18.5g
Carbs
36.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Beef

1/2 cup Black Beans

1 medium Zucchini

1/2 cup Diced Tomatoes

1 small Red Onion

2 cloves Garlic

1 tsp Olive Oil

1 tsp Cumin

1 tsp Chili Powder

Salt & Pepper to taste

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PREPARATION

  • 1

    Heat a large skillet over medium-high heat and add 1 tsp of olive oil.

  • 2

    Dice the red onion and mince the garlic. Add them to the skillet and sauté until the onion softens and becomes translucent.

  • 3

    Thinly slice the zucchini into half-moons. Set aside for later.

  • 4

    Add the 6 oz of lean beef (sliced or ground as preferred) to the skillet and cook until browned on all sides, breaking it up if using ground beef.

  • 5

    Stir in the black beans, 1/2 cup diced tomatoes, 1 tsp cumin, and 1 tsp chili powder. Season with salt and pepper, and let the mixture simmer for 3-4 minutes to blend the flavors.

  • 6

    In a separate pan, quickly sauté the zucchini over medium heat for about 3-4 minutes until just tender but still maintaining a slight crunch.

  • 7

    Gently fold the sautéed zucchini into the beef and bean mixture, warming through for another minute.

  • 8

    Taste and adjust seasoning if necessary before serving.

Lean Beef and Black Bean Skillet with Sautéed Zucchini

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lean Beef and Black Bean Skillet with Sautéed Zucchini

YOUR SOLIN GENERATED RECIPE

Lean Beef and Black Bean Skillet with Sautéed Zucchini

Savor a hearty and flavorful skillet dinner that combines lean beef, robust black beans, and tender sautéed zucchini with a Mexican-inspired twist. Ideal for a satisfying dinner, this vibrant dish bursts with aroma and spice, delivering a delicious balance of protein and veggies in every bite.

NUTRITION

488kcal
Protein
44.6g
Fat
18.5g
Carbs
36.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Beef

1/2 cup Black Beans

1 medium Zucchini

1/2 cup Diced Tomatoes

1 small Red Onion

2 cloves Garlic

1 tsp Olive Oil

1 tsp Cumin

1 tsp Chili Powder

Salt & Pepper to taste

PREPARATION

  • 1

    Heat a large skillet over medium-high heat and add 1 tsp of olive oil.

  • 2

    Dice the red onion and mince the garlic. Add them to the skillet and sauté until the onion softens and becomes translucent.

  • 3

    Thinly slice the zucchini into half-moons. Set aside for later.

  • 4

    Add the 6 oz of lean beef (sliced or ground as preferred) to the skillet and cook until browned on all sides, breaking it up if using ground beef.

  • 5

    Stir in the black beans, 1/2 cup diced tomatoes, 1 tsp cumin, and 1 tsp chili powder. Season with salt and pepper, and let the mixture simmer for 3-4 minutes to blend the flavors.

  • 6

    In a separate pan, quickly sauté the zucchini over medium heat for about 3-4 minutes until just tender but still maintaining a slight crunch.

  • 7

    Gently fold the sautéed zucchini into the beef and bean mixture, warming through for another minute.

  • 8

    Taste and adjust seasoning if necessary before serving.