Skillet Beans And Squash
A flavorful skillet dish combining tender squash, kidney beans, and spicy jalapenos, perfect for a hearty, nutritious vegetarian meal with fresh cilantro brightening the flavors.
Ingredients
- 1 1/2 cups yellow squash, in 1/4-inch slices ⓘ
- 1 1/2 cups zucchini, in 1/4-inch slices ⓘ
- 1 cup cubed, pared hubbard or acorn squash ⓘ
- 1/2 cup chopped onion
- 1 cup chicken broth ⓘ
- 1 to 2 tablespoons chopped jalapeno ⓘ
- 1 large garlic clove, finely chopped
- 2 cans kidney beans, drained (16 oz.) ⓘ
- 1/4 cup freshly chopped cilantro ⓘ
Instructions
- Heat all ingredients except cilantro in a 10-inch skillet and bring to boiling.
- Reduce heat, cover, and simmer until vegetables are tender, approximately 7 minutes.
- Stir in chopped cilantro before serving.
Nutrition & Diet Analysis (per serving)
279
kcal
14% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Under 400 cal
Low-fat
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).