Black Bean and Zucchini Coconut Stir-Fry
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.
Ingredients
- 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)
Instructions
- Heat the olive oil in a large frying pan over medium heat.
- Add the chopped onion and sauté for about 5 minutes, until it becomes translucent.
- Stir in the minced garlic, ground cumin, and smoked paprika, and cook for another minute until fragrant.
- Add the sliced zucchini to the pan and cook for 5-7 minutes, stirring occasionally, until the zucchini is tender but still slightly crisp.
- Stir in the black beans and pour in the coconut milk. Season with salt and pepper to taste.
- Simmer the mixture for about 10 minutes, allowing the flavors to meld together and the sauce to thicken slightly.
- Once ready, remove from heat and garnish with freshly chopped cilantro.
- 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!