Festive Mexican Skillet Tacos

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) can black beans, drained and rinsed
1 (14 1/2-ounce) can diced tomatoes, undrained
1/3 cup chopped cilantro
16 taco shells

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.

Makes 6 servings (3 tacos each)
Source: USA Rice Federation