Avocado Veggie Nacho Bake

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Servings:

• Recipe serving size: 3/4 cup
• Number of servings: Adjust Reset

Ingredients:

• 2 Tbsp. olive oil
• 1 Tbsp. chili powder
• 1/2 tsp. garlic powder
• 1 tsp. ground cumin
• 1/4 tsp. 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
• 15 oz. black beans, drained and rinsed
• 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 Tbsp. cilantro leaves

Instructions:

1. Preheat oven to 425F.
2. Combine olive oil, chili powder, cumin, garlic powder and salt.
3. Brush half of oil mixture on bottom of a 15-inch x 10-inch baking sheet with shallow sides.
4. Arrange cauliflower and zucchini on baking sheet in single layer and brush with remaining oil mixture.
5. 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.
6. Top with tomatoes, avocado, scallions, jalapeño and cilantro.