Avocado Veggie Bake

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

Makes

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

Directions

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

Notes

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