About this recipe: A light lunch, or serve with cheese and tortillas. Also good as a side dish with your favourite Mexican food.
If you can't find tinned black beans, use dried or tinned kidney beans.
This is delicious and unique! I love the combination of zuchinni, beans, and corn. I omitted the poblano and added about 1 tsp. of ground cumin and 1 tsp. of chili powder to perk up the flavors. I served with low-fat cheddar cheese and taco sauce. I can't wait to have this again!! - 27 Sep 2003 (Review from Allrecipes US | Canada)
Somewhat bland. My grandmother's recipe always used jalapeno, diced red pepper, fresh cut corn off the cob, diced zucchini & yellow squash and perhaps a bit of cilantro and no beans. We use this as a filling for a warm tortilla. It's a nice meatless meal. - 07 Aug 2003 (Review from Allrecipes US | Canada)
Easy! I prepared this the night before and carried it to a pitch-in. It was a great side with the fajitas that were served. I did add a can of tomatoes and chilis. I am glad I did. I think it would have been a bit bland. It was also great warmed up and covered with a bit of cheese. I'll make it again. - 06 May 2008 (Review from Allrecipes US | Canada)