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.


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