Avocado Veggie Bake

Name: Avocado Veggie Bake
Yield: 8 Servings
Ingredients: 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 low-sodium 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

No chips missing here in this new take on a snack favorite. A great way to enjoy extra veggies!

Yield: 8 Servings
Serving size: 3/4 cup
Rating: 2.57 of 5 (7 ratings)

Food groups

Dairy: 1/4 cups
Vegetables: 1 1/4 cups

Ingredients

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 low-sodium 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

Directions

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

Nutrient	Amount
Total Calories	197.09
Total Fat	10.03 g
Saturated Fat	2.94 g
Monounsaturated Fat	5 g
Polyunsaturated Fat	1 g
Linoleic Acid	1 g
α-Linolenic Acid	0.1 g
Omega 3 - EPA	0 g
Omega 3 - DHA	0 g
Cholesterol	10.74 mg
Carbohydrates	19.4 g
Dietary Fiber	7.24 g
Total Sugars	3.68 g
Added Sugars included	0 g
Protein	9.66 g
Calcium	154 mg
Potassium	584 mg
Sodium	286.03 mg
Copper	0 mg
Iron	2 mg
Magnesium	52 mg
Phosphorus	197 mg
Selenium	7 mg
Zinc	1 mg
Vitamin A	51 mcg
Vitamin B6	0.3 mg
Vitamin B12	0.2 mcg
Vitamin C	30 mg
Vitamin D	0 mcg
Vitamin E	2 mg
Vitamin K	25 mcg
Folate	87 mcg
Thiamin	0.2 mg
Riboflavin	0.2 mg
Niacin	2 mg
Choline	43 mg

Notes

For more information, visit: https://loveonetoday.com

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Source

Recipe by: Created by Fresh Avocados Love One Today, a member of the MyPlate National Strategic Partnership Program

Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/avocado-veggie-bake. Federal works are public domain in the United States.