Zucchini, black beans, fire-roasted tomatoes, and farro come together in this vibrant vegetarian skillet dish.

Combine farro, vegetable broth, undrained tomatoes, and 1 tablespoon of oil in a medium saucepan. Bring to a boil over medium-high heat. Once boiling, cover, reduce the heat, and simmer for 25 minutes, or until the liquid is absorbed.

In a large skillet, heat the remaining 1 tablespoon of oil over medium-high heat. Add the zucchini, seasoning with half of the cumin and salt. Cook for 5 to 7 minutes, stirring occasionally, until tender and lightly browned. Remove the zucchini and set it aside to keep warm.

Add the bell pepper, onion, corn, and garlic to the skillet. Season with the remaining cumin and salt. Cook for 5 minutes, stirring occasionally. Stir in the beans and cook for an additional 2 minutes. Add the zucchini back to the skillet, followed by the cooked farro. Mix everything together, then garnish with fresh cilantro before serving.