Pan-Roasted Vegetables and Beans

Vegetarians in the family? They can fill up on a protein-rich mix of zucchini, mushrooms, and pinto beans.

pan-roasted-vegetables-beans
Photo by Marcus Nilsson
Pan-Roasted Vegetables and Beans 4.6 14 5 1
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  • Serves 8
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 105 calories
    • Fat 6 g
    • Sat Fat 1 g
    • Cholesterol 0 mg
    • Sodium 292 mg
    • Protein 4 g
    • Carbohydrate 11 g
    • Sugar 4 g
    • Fiber 3 g
    • Iron 1 mg
    • Calcium 28 mg
Vegetarians in the family? They can fill up on a protein-rich mix of zucchini, mushrooms, and pinto beans.

Ingredients

  1. Check 3 tablespoons olive oil
  2. Check 20 ounces button mushrooms, quartered
  3. Check kosher salt and black pepper
  4. Check 2 medium zucchini, chopped
  5. Check 1 large onion, chopped
  6. Check 3 cloves garlic, chopped
  7. Check 1 15.5-ounce can pinto beans, rinsed
  8. Check 1/4 teaspoon crushed red pepper

Directions

  1. Heat 1 tablespoon of the oil in a large skillet over high heat. Add the mushrooms and ¼ teaspoon salt and cook, stirring occasionally, until brown and some liquid is released, 5 to 7 minutes. Transfer the mushrooms and liquid to a medium bowl; reserve the skillet.
  2. Add 1 tablespoon of the remaining oil to the skillet. Add the zucchini and ¼ teaspoon salt and cook, tossing once, until brown and crisp-tender, 3 to 4 minutes. Transfer to the bowl with the mushrooms; reserve the skillet.
  3. Add the remaining tablespoon of oil to the skillet. Add the onion, reduce heat to medium-high, and cook, stirring occasionally, until golden brown, 5 to 7 minutes. Add the garlic and cook until fragrant, 30 seconds.
  4. Add the beans, red pepper, mushrooms and zucchini, ½ teaspoon salt, and ¼ teaspoon black pepper to the skillet and cook, stirring, until the beans are warm, 1 to 2 minutes.