Description

This Marry Me Mexican Zucchini Bean Skillet is a flavorful, creamy, and hearty dish inspired by the beloved Marry Me Beans trend.

Ingredients

Scale

Base Ingredients:

1 lb. 10 oz. (5 ½ cups) zucchini, unpeeled, quartered, sliced *
¼ teaspoon sea salt (+/-) *

Skillet Ingredients:

1 medium yellow onion, fine dice
1 Tablespoon minced garlic

Blender Ingredients:

1/3 cup [raw] cashews *
¼ cup (0.9 oz.) oil-free sundried tomatoes *
1 cup low-sodium vegetable broth *
1 cup water, divided
¼ cup nutritional yeast
2 teaspoons lime juice (+/-)
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon smoked paprika (+/-)
1 ½ teaspoons regular chili powder (+/-) *
½ teaspoon cumin (+/-) *
¼ to 1 ¼ teaspoons sea salt (+/-) *

Other Ingredients:

1 – [ 15.25 oz. can ] pinto beans, drained and rinsed

Optional Toppings:

Chopped fresh cilantro

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Instructions

Place the cashews into a small bowl, cover with boiling water, allow to soak for 15 minutes, then discard the water and set aside until Step 5.
Place the oil-free sundried tomatoes into a small bowl, cover with boiling water, allow to soak for 15 minutes, then discard the water and set aside until Step 5.
Lay paper towels or a lint-free dish towel onto a large baking sheet, set aside.
Cut the zucchinis in half lengthwise, then cut each half in half lengthwise again, in other words, quarter the zucchinis lengthwise. Then slice the quarters into 1/4^th inch slices. Place the sliced zucchinis onto the lined baking sheet and sprinkle with ¼ teaspoon sea salt. Set aside for 15 to allow the water to leach out. After 15 minutes, pat dry.
In a large skillet, add the diced onions, sauté over medium-high heat for 4 minutes to begin to soften, add a splash of water, if needed to avoid burning. Then lower the heat to medium, add the minced garlic, sauté, stir constantly for one minute.
Add the zucchini to the skillet with the onions and garlic, stir well to combine, continue to sauté for 7 to 12 minutes (or longer), largely dependent upon how tender you enjoy zucchini.
In the meantime, place the soaked and drained cashews and sundried tomatoes into a high-speed blender along with all the remaining Blender Ingredients (except only add ¾ cup of water). Blend on high until smooth and emulsified.
After the zucchini has reached the desired tenderness, add the sauce to the skillet, use the remaining ¼ cup of water to swirl around the inside of blender to get the last bit of sauce from inside the blender mixed with the water, then add to the skillet along with the pinto beans, stir well to incorporate, heat on medium temperature until the sauce starts to bubble then immediately reduce the temperature to a low bubble and cook for 5 minutes. Stirring occasion to prevent sticking and/or scorching.
Check the sauce thickness, if needed add a tablespoon (or two) of water to thin out the sauce, stir well to incorporate.
Simmer on low for several minutes, then serve topped with freshly chopped cilantro, and along side your favorite grain like quinoa, rice, orzo, or with a simple side salad.

Notes

Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.

Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

Servings: 4 (makes 6 cups)