It is no secret that Matt and I aren’t very smart when it comes to eating healthy. Matt is constantly asking me questions like  “what is healthier? a bacon cheeseburger or a burrito?”

Umm, neither. They are both like 10,000 calories. And I assume that anything containing vegetables is healthy even if it is cover in cheese or creamy salad dressing.

Last night, I finally started to recover from this and decided to make home-cooked meal for my hubby. I researched recipes on Pinterest before work, found one that I liked, pinned it, and wrote down the things I needed to pick up at the store.

Unfortunately, when I got home I soon learned that out internet and cell data wasn’t working so I couldn’t access Pinterest or my recipe. Luckily, Abby came to the rescue by texting me the recipe and step by step instructions. When one form of technology fails, thankfully there is always another!

The meal was pretty yummy and made for great leftovers today for lunch. In my mind, this was a healthy dinner but I am sure some of my more health-conscious blog readers will have a different opinion.

Zucchini, Black Bean and Rice Skillet: (I made some slight modifications)

INGREDIENTS

1 tablespoon extra virgin olive oil (I thought about using coconut oil but I am still not sure that is actually healthier. Feel free to weigh in if you have an opinion.)
1-1/2 cups quartered lengthwise, sliced zucchini
1/2 cup diced green bell pepper
1 can (15 oz) whole black beans, drained, rinsed – I used Wholefoods brand, spicy version
1 can (14.5 oz)of fire roasted diced tomatoes, undrained
3/4 cup water
1 cup instant white rice, uncooked (I tried to substitute with quinoa, but didn’t realized until I got home that what I bought was actually couscous)
1/2 cup shredded cheddar and monterrey jack cheese blend

DIRECTIONS

1. Heat oil in large skillet over medium heat. Add zucchini and bell pepper; cook 5 minutes, stirring occasionally. Add beans, undrained tomatoes and water. Increase heat and bring to a boil.
2. Add rice*; stir well. Cover; remove from heat and let stand 7 minutes or until liquid is absorbed. Sprinkle with cheese. Enjoy!

*I accidentally cooked my couscous ahead of time. I added it in and just let it simmer for 2-3 minutes to evaporate some of the juice from the tomatoes.