Ingredients
Base Ingredients:
- 1 lb. 10 oz. (5 ½ cups) zucchini, unpeeled, quartered, sliced
- ¼ teaspoon sea salt
Skillet Ingredients:
- 1 medium yellow onion, finely diced
- 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 (adjust to taste)
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika (optional, adjust to taste)
- 1 ½ teaspoons regular chili powder (optional, adjust to taste)
- ½ teaspoon cumin (optional, adjust to taste)
- ¼ to 1 ¼ teaspoons sea salt (adjust to taste)
Other Ingredients:
- 1 (15.25 oz.) can pinto beans, drained and rinsed
Optional Toppings:
- Chopped fresh cilantro
Instructions
- Soak Cashews and Sundried Tomatoes: Place the cashews into a small bowl, cover with boiling water, and let soak for 15 minutes. Discard the water and set aside. Repeat this process with the oil-free sundried tomatoes.
- Prepare Zucchini: Lay paper towels or a lint-free dish towel on a large baking sheet. Cut zucchini in half lengthwise, then quarter lengthwise, and slice into ¼ inch pieces. Spread on the lined baking sheet, sprinkle with ¼ teaspoon sea salt, and let sit for 15 minutes to draw out moisture. Afterward, pat dry with paper towels.
- Sauté Onion and Garlic: In a large skillet, add diced onions and sauté over medium-high heat for about 4 minutes, stirring occasionally. Add a splash of water if needed to prevent burning. Lower heat to medium, add minced garlic, and sauté while stirring constantly for 1 minute.
- Cook Zucchini: Add the prepped zucchini to the skillet with onions and garlic. Stir well and sauté for 7 to 12 minutes or until zucchini reaches your desired tenderness.
- Prepare Sauce: Place soaked and drained cashews and sundried tomatoes into a high-speed blender. Add vegetable broth, ¾ cup of water, nutritional yeast, lime juice, onion powder, garlic powder, smoked paprika, chili powder, cumin, and sea salt. Blend on high until smooth and emulsified.
- Combine and Simmer: Once zucchini is tender, add the blended sauce to the skillet. Use the remaining ¼ cup of water to rinse out the blender and add that to the skillet as well. Add the rinsed pinto beans and stir well. Heat on medium until sauce begins to bubble, then reduce heat to low and simmer for 5 minutes, stirring occasionally to prevent sticking or scorching.
- Adjust Sauce Consistency: Check sauce thickness and add 1-2 tablespoons of water if needed to thin it out, stirring well to combine.
- Final Simmer and Serve: Let simmer on low for a few more minutes. Serve topped with freshly chopped cilantro alongside your favorite grain such as quinoa, rice, or orzo, or with a simple side salad.
Notes
- Refer to the blog post for detailed Tips for Success, Pantry Items Used, Storage, Freezing, and Kitchen Products recommendations.
- Adjust sea salt quantity based on family preferences and dietary needs.
- Servings: 4 (makes approximately 6 cups)
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
