4 tilapia fillets (4 ounces each)
1-1/4 teaspoons Cajun seasoning
3 tablespoons olive oil, divided
1 medium yellow summer squash, halved lengthwise and sliced
1 package (16 ounces) frozen pepper and onion stir-fry blend
1 can (14-1/2 ounces) diced tomatoes, drained
1 envelope fajita seasoning mix
1 can (15 ounces) black beans, rinsed and drained
1/8 teaspoon salt
1/8 teaspoon pepper
3 cups hot cooked brown rice
Sprinkle fillets with Cajun seasoning. In a large skillet, heat 2 tablespoons oil over medium heat. Add fillets; cook until fish 4-6 minutes on each side. Remove and keep warm. Wipe pan clean. In same skillet, heat remaining oil. Add squash; cook and stirring 3 minutes. Add stir-fry blend and tomatoes; cook until vegetables are tender, 6-8 minutes longer. Stir in fajita seasoning mix; cook and stir until slightly thickened. In a small bowl, mix beans, salt and pepper. Divide rice among 4 serving bowls; layer with beans, vegetables and fillets. If desired, serve with toppings like avocado, sour cream, salsa, chopped cilantro.
