Tex-Mex Zucchini & Couscous Skillet
with Three Beans, Enchilada Sauce, Corn & Vegan Mayo
- Wheat
Packed with bold Tex-Mex flavors, this hearty dish just so happens to be vegan, but we’re pretty certain meat-eaters will love it too! Tender couscous cradles veggies like corn, onion, and zucchini, plus a blend of kidney, black, and pinto beans. Our enchilada sauce adds bold, spiced flavor to the whole skillet. Just don’t forget to drizzle vegan mayo sauce and hot sauce on top!
Ingredients
1 unit
Veggie Stock Concentrate
1 unit
Corn
1 unit
Onion
2 unit
Zucchini
2 tablespoon
Vegan Mayonnaise
1 unit
Three-Bean Blend
¼ ounce
Cilantro
¾ cup
Israeli Couscous
(Contains: Wheat)
1 teaspoon
Hot Sauce
10 ounce
Mild Red Enchilada Sauce
Not included in your delivery
3 teaspoon (tsp)
Cooking Oil
2 teaspoon (tsp)
Olive Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
Trim and halve zucchini lengthwise; scoop out seedy cores with a spoon (set zucchini halves aside for use in next step). Roughly chop zucchini cores. Drain and rinse corn; thoroughly pat dry with paper towels. Halve, peel, and finely dice onion. Drain and rinse beans. Finely chop cilantro.
Rub zucchini halves all over with 2 tsp olive oil (4 tsp for 4 servings); season with salt and pepper. Arrange, cut sides down, on a baking sheet. Roast on top rack until browned and tender, 15-20 minutes.
Meanwhile, in a small pot, combine couscous, stock concentrate, 1 cup water (2 cups for 4 servings), and a pinch of salt. Bring to a boil over medium-high heat. Once boiling, cover and reduce to a low simmer. Cook until couscous is tender, 6-8 minutes.
Drain any excess water if necessary. Keep covered off heat until ready to use in Step 5.
Heat a drizzle of oil in a large pan over high heat. Add corn; season with a pinch of salt and pepper. Cook, stirring occasionally, until golden brown and lightly charred in spots, 4-6 minutes. (Cover pan with a lid if corn starts to pop!) Turn off heat; transfer to a small bowl. Wipe out pan.
Heat a large drizzle of oil in same pan over medium-high heat. Add onion and chopped zucchini cores; season with salt and pepper. Cook, stirring occasionally, until onion is softened, 3-5 minutes. TIP: Add another drizzle of oil if pan seems dry!
Stir cooked couscous, charred corn, beans, half the cilantro, and ⅔ cup enchilada sauce (1⅓ cups for 4 servings) into pan with onion mixture. Cook, stirring occasionally, until slightly thickened, 2-3 minutes. (Add another splash of enchilada sauce or water if mixture seems dry.) Taste and season with salt and pepper.
Place mayonnaise in a second small bowl. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Taste and season with salt and pepper if desired.
Transfer couscous to a serving dish and arrange roasted zucchini on top, cut sides down. Drizzle everything with vegan mayo sauce and as much hot sauce as you like. Top with remaining cilantro and serve family style.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the bold Tex-Mex flavors, with enchilada sauce adding perfect spice. Some found it mild; consider adding cheese or salsa for extra oomph 🌶️.
- Ease of prep: Surprisingly easy to make, though scooping firm zucchini was challenging for some. Consider dicing all zucchini for a simpler one-pan meal.
- Suggestions: Try crushing tortilla chips on top for added crunch. Roasting zucchini less time prevents mushiness; aim for a crispy texture.
- Leftovers: The dish travels and reheats well. Some had extra filling, perfect for next-day lunch.
- Variations: Non-vegans loved adding ground beef or chicken. For a twist, layer in a casserole dish and top with cheese.
