This easy vegan recipe made with farro, zucchini, black beans, and fire-roasted tomatoes is an easy skillet meal that comes together with little effort.
Preparation Time
20 mins
Cooking Time
45 mins
Total Time
1 hr 5 mins
Calories
307 Calories
Recipe Instructions
Step 1
Stir farro, broth, undrained tomatoes and 1 tablespoon oil together in a medium saucepan. Bring to a boil over medium-high heat. Cover, reduce the heat, and simmer for 25 minutes, or until the liquid is absorbed.
Step 2
Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Add zucchini and sprinkle with 1/2 each of the cumin and salt; cook for 5 to 7 minutes, or until tender and browned, stirring occasionally. Remove from the skillet; set aside and keep warm.
Step 3
Add bell pepper, onion, corn, and garlic to the skillet. Sprinkle with remaining cumin and salt and cook for 5 minutes, stirring occasionally. Stir in beans, heat for 2 minutes. Return zucchini to the skillet along with cooked farro; stir to combine. Top with cilantro before serving.
Ingredients
1 teaspoon ground cumin
3 tablespoons chopped fresh cilantro
1 (14 ounce) can vegetable broth
1 (15 ounce) can black beans, drained, rinsed
2 tablespoons Pure Wesson® Canola Oil, divided
1 teaspoon finely chopped garlic
2 cups quartered lengthwise, sliced zucchini
0.5 teaspoon salt
0.5 cup diced green bell pepper
0.5 cup fresh corn kernels
0.5 cup chopped yellow onion
1.5 cups farro, uncooked
1 (14.5 ounce) can Hunt's® Fire Roasted Diced Tomatoes, undrained
