Zucchini and Black Beans With Chipotle Peppers

Zucchini and Black Beans With Chipotle Peppers

Prep Time

20 minutes

Cook Time

40 minutes



Add a touch of Latin flair to your Thansgiving meal with this zucchini, black bean and chipotle pepper dish topped with Chihuahua cheese.

Recipe courtesy of Butterball

*Can substitute the same amount of shredded Pepper Jack cheese.


  • 2 tablespoons olive oil
  • 2/3 cup chopped red onions
  • 2 tablespoons chopped garlic
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 5 cups sliced and quartered zucchini (about 4 medium)
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 tablespoon minced chipotle peppers in adobo sauce
  • 2/3 cup mild or medium chunky salsa
  • 1 cup (4 ounces) shredded Chihuahua cheese*


  • 1 Heat olive oil in large skillet on medium-high heat. Add onions, garlic, chili powder and cumin.
  • 2 Cook and stir 2 to 3 minutes or until onions turn golden. Stir in zucchini, beans and chipotle peppers. Cook 3 minutes, stirring occasionally.
  • 3 Reduce heat to medium-low; cover. Cook 5 to 8 minutes, or until zucchini is tender. Stir in salsa. Heat1 minute longer.
  • 4 Spoon mixture into serving dish. Sprinkle with cheese.


20 Sep 22

If you haven’t had pumpkin soup, you are missing a delightful dining experience. This savory soup is ideal for one of those first (…)

28 Aug 22

Ken Oringer and Jamie Bissonette of Little Donkey in Cambridge, Massachusetts, add miso to their addictive banana bread to give it a (…)

More TFC