Give me more Fall Veggies

I had gotten some polenta the other day at the grocery store and I was pondering what I could make with it. I decided on going the Mexican flavor rout with black beans and zucchini. My husband kept going back for more, and he just kept scarfing it down! That is where the cleaver name came from:

Give Me More Fall Veggies 

Prep Time: 5 Minutes
Cook Time: 20 Minutes
Servings 3-4










What you will need:

  • 1 Red Onion (chopped)
  • 3 Garlic Cloves (minced)
  • 1 Zucchini (chopped into 1/2" pieces)
  • 1 Yellow Squash (chopped into 1/2" pieces)
  • 1 Package of Beech Mushrooms  ( cut off brown bottom)
  • 1 Red Pepper (chopped)
  • 1 TBS Sea Salt
  • 1/2 TBS Black Pepper
  • 1 tsp Chili Powder
  • 1 tsp Onion Powder
  • 1 tsp Garlic Powder
  • 1/2 TBS Mustard Powder
  • 1/4 Cup dry Black Beans* (or 1/2 can of canned)
  • 1 TBS Olive Oil
  • Optional: Polenta and Homemade Guacamole


To Make:

1) Heat Oil in pan on Medium.

2) Once oil is hot, add onion and garlic and cook 2 minutes.

3) Add the rest of the vegetables and spices to the pan and cook on medium until all the water is cooked out and the vegetables are soft; about 15 minutes; string occasionally.

4) Remove pan from heat and stir once more.

5) Scoop onto sliced polenta and top with guac and enjoy!



*NOTE: If you are using dried black beans and not canned, you will need to prepare them first by boiling black beans for 2 minutes and then removing from the heat and let sit for an hour. After, strain and rinse the beans. 

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