Black Bean and Zucchini Coconut Stir-Fry

Black Bean and Zucchini Coconut Stir-Fry
Chef Brainy
What Started it all:
Black Beans, Zucchini, coconut milk, frying pan

This comforting and fresh gluten-free stir-fry combines the hearty texture of black beans with the tender crunch of zucchini, all enveloped in a creamy coconut milk sauce. Perfect for a quick and satisfying meal for four.


  • 2 cups black beans (cooked or canned, drained and rinsed)
  • 4 medium zucchinis, sliced into thin rounds
  • 1 cup coconut milk
  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • Fresh cilantro, chopped (for garnish)
  • Lime wedges (for serving)


  1. Heat the olive oil in a large frying pan over medium heat.
  2. Add the chopped onion and sauté for about 5 minutes, until it becomes translucent.
  3. Stir in the minced garlic, ground cumin, and smoked paprika, and cook for another minute until fragrant.
  4. Add the sliced zucchini to the pan and cook for 5-7 minutes, stirring occasionally, until the zucchini is tender but still slightly crisp.
  5. Stir in the black beans and pour in the coconut milk. Season with salt and pepper to taste.
  6. Simmer the mixture for about 10 minutes, allowing the flavors to meld together and the sauce to thicken slightly.
  7. Once ready, remove from heat and garnish with freshly chopped cilantro.
  8. Serve the stir-fry hot, with lime wedges on the side for a zesty finish.

This Black Bean and Zucchini Coconut Stir-Fry is a perfect example of how simple ingredients can come together to create a comforting and delicious meal. Enjoy it as is, or pair it with a side of steamed rice or quinoa for a more substantial dish. Enjoy!

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