Avocado Veggie Bake
No chips missing here in this new take on a snack favorite. A great way to enjoy extra veggies!
contains dairy
Ingredients
US
Metric
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1/2 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/2 medium head of cauliflower, cut into 1/2-inch thick slices, then cut into 2-inch pieces, 8 oz. total
- 1 medium zucchini, sliced into 1/2-inch thick rounds
- 1 cup reduced fat shredded Mexican or taco seasoned cheese
- 1 can black beans, drained and rinsed (~15 oz)
- 1 cup canned corn kernels, drained
- 1 cup cherry tomatoes, halved lengthwise
- 1 ripe, fresh avocado, halved, pitted, peeled and diced
- 2 scallions, sliced on diagonal (about 1/2 cup)
- 1 jalapeño, seeded and sliced
- 2 tablespoons cilantro leaves
Make it lactose-friendly
- 1 cup reduced fat shredded Mexican or taco seasoned cheese → lactose-free or aged hard cheese (naturally lower lactose)
Steps
- Wash hands with soap and water.
- Preheat oven to 425F.
- Combine olive oil, chili powder, cumin, garlic powder and salt.
- Brush half of oil mixture on bottom of a 15-inch x 10-inch baking sheet with shallow sides.
- Arrange cauliflower and zucchini on baking sheet in single layer and brush with remaining oil mixture.
- Roast 20 minutes or until fork tender. Top with black beans, corn and cheese and roast an additional 5 minutes or until heated through and cheese is melted.
- Top with tomatoes, avocado, scallions, jalapeño and cilantro.
Nutrition (per serving)
| Calories | 186 |
|---|---|
| Protein | 10.0 g |
| Fat | 9.0 g |
| Carbs | 19.0 g |
| Fiber | 7.0 g |
| Sodium | 309 mg |
Source
USDA MyPlate Kitchen — Public domain (U.S. government work)