FESTIVE MEXICAN SKILLET TACOS

Ingredients

 * 1 tablespoon olive oil
 * 1 medium onion, finely chopped
 * 1 medium-size red bell pepper
 * 2 cloves garlic, minced
 * 1 jalapeno pepper, seeded and minced
 * 2 teaspoons chili powder
 * 1/2 teaspoon salt
 * 1/4 teaspoon cumin
 * 1/4 teaspoon ground black pepper
 * 1 pound zucchini squash, chopped
 * 3 cups cooked rice
 * 1 15- to 16-ounce cans black beans, drained and rinsed
 * 1 14-1/2-ounce can diced tomatoes, undrained
 * 1/3 cup chopped cilantro
 * 16 taco shells

Directions

 * Heat oil in large skillet over medium-high heat. Add onion, bell pepper, garlic, jalapeno, chili powder, salt, cumin and black pepper. Cook 2 to 3 minutes or until onion is tender. Add zucchini, cook 2 to 3 minutes or until zucchini is slightly tender.


 * Add rice, beans and tomatoes; cook and stir 2 to 3 minutes more.


 * Remove from heat; add cilantro.


 * Serve immediately by spooning approximately 1/2 cup in each taco shell.