Unstuffed Zucchini

Ingredients

Ingredients with an * are listed more than once.

• 1 pound red potatoes , cut into 1/2" dice
• 2 teaspoons olive oil *
• 1/2 teaspoon kosher salt *
• 4 small zucchini , cut into 1/2" dice
• 2 teaspoons olive oil *
• 1/2 teaspoon kosher salt *
• 2 ears corn , (or 1 cup of frozen corn)
• 1 medium onion , diced
• 2 teaspoons olive oil *
• 2 cloves garlic , minced
• 1/2 teaspoon chipotle powder
• 1 15 ounce can petite diced tomatoes
• 1 15 ounce can black beans , drained and rinsed
• 1/4 cup cilantro chopped (optional)
• 1 avocado diced

Directions

• Gather and prep ingredients. Preheat oven to 425°. Set oven racks at upper middle and lower middle positions.
  
• Toss red potatoes with salt and olive oil on a rimmed baking sheet. Roast in oven until browned, about 20-30 minutes, tossing occasionally.
  
• Toss zucchini with salt and olive oil on a rimmed baking sheet. Roast in oven until starting to brown, about 20-30 minutes, tossing occasionally.
  
• If using fresh corn, cut the corn off the cob using a corn stripper or a chef's knife.
  
• While potatoes and zucchini are roasting, saute onion with olive oil and salt in a dutch oven. Saute for about 5 minutes until onions are softened.
  
• Add minced garlic and chipotle powder to pan and stir to combine. Saute for a minute until garlic and chipotle are fragrant.
  
• Add corn to pan and stir to combine.
  
• Add tomatoes to pan and stir to combine.
  
• Add black beans to pan and stir to combine. Reduce heat to low and cover. Cook while potatoes and zucchini finish roasting.
  
• When potatoes and zucchini are done, add them to the pan along with the optional cilantro. Stir to combine.
  
• Top with diced avocado if using.
  
• Leftovers can be stored in refrigerator and will be good for a few days.