Cook rice or other grain according to package directions or use my basmati rice recipe.
Peel and dice a medium-sized onion and add it to a large skillet with 1 tablespoon of oil and 1/4 teaspoon of salt, then cook on low for about 5 minutes while you wash and chop the other veggies.
Wash and dice a small zucchini and bell pepper then add them to the onion.
Turn up the heat to medium and sprinkle the veggies with 2 teaspoons of taco seasoning and 1/2 teaspoon of cumin (or spices of choice). Sauté the veggies for another 3-5 minutes until tender.
Add 2 cups of frozen corn and 2 cans of beans (that have been drained and rinsed) then stir well.
Dump in a can of salsa, stir well, and heat until bubbly. Garnish with cilantro or other fresh herbs if desired and serve over rice.
Notes
Make this dish your own by swapping out the veggies for whatever you have on hand. This is a very forgiving dish that will work with just about anything that you would like.
If you don't have taco seasoning, you can simply use 1/2 teaspoon of chile powder, 1/2 teaspoon of cumin, 1/4 teaspoon of onion powder, 1/4 teaspoon of garlic powder, and 1/4 teaspoon of oregano, a dash of cayenne pepper, and salt to taste.
Note - many brands of taco seasoning contain a lot of salt, for a lower sodium dish, you salt-free taco seasoning.