From craving to table
Instructions
- 1
Heat olive oil in a large skillet or wok over medium-high heat.
- 2
Add the sliced onion and sauté for 2 minutes until just softened.
- 3
Add the red and yellow bell peppers, and zucchini. Stir-fry for 4-5 minutes until vegetables are crisp-tender.
- 4
Stir in the minced garlic and cook for 30 seconds, until fragrant.
- 5
Add the black beans and corn to the skillet. Sprinkle in cumin, chili powder, paprika, salt, and pepper.
- 6
Stir well and cook for another 3-4 minutes until heated through and vegetables are tender.
- 7
Remove from heat. Squeeze lime juice over the stir-fry and toss with fresh cilantro.
- 8
Serve hot as a main dish, taco filling, or over rice.