Black Bean-Zucchini Bake
Tortilla Chips
Ingredients
- 3 large zucchini, thinly sliced lengthwise
- ¾ tsp salt
- 1 (14-oz) pkg frozen grilled bell peppers and onions
- 2 (15-oz) cans low-sodium black beans, drained and rinsed
- 2 cups frozen corn kernels, thawed and drained
- 1⅔ cups fresh salsa, divided
- 1 Tbsp taco seasoning mix
- 2 cups shredded colby-Jack cheese, divided
Instructions
- Preheat oven to 400°F. Place zucchini slices on a clean kitchen towel or paper towels; sprinkle with salt. Let stand 15 minutes.
- Meanwhile, cook bell peppers and onions according to package directions; drain.
- Combine bell pepper mixture, beans, corn, ⅓ cup salsa, and seasoning in a large bowl.
- Coat a 13-x 9-inch baking dish with cooking spray. Spread ⅓ cup salsa in dish.
- Pat dry zucchini with a paper towel to remove excess moisture and salt. Layer one-third zucchini in dish.
- Layer half of bell pepper mixture over zucchini in dish. Sprinkle with ½ cup cheese, and layer one-third zucchini atop cheese. Repeat layers. Spread 1 cup salsa over zucchini.
- Cover and bake 20 minutes. Uncover and sprinkle with 1 cup cheese. Bake 10 minutes longer or until bubbly. Let stand 10 minutes before serving.
Side Dish Ingredients
- 1 (9-oz) pkg thin and crispy tortilla chips
Side Dish Instructions
- Serve chips with Black Bean-Zucchini Bake recipe.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
405
|
197
|
602
|
| Fat (g) | 12 | 8 | 20 |
| Sat. Fat (g) | 8 | 2 | 10 |
| Protein (g) | 21 | 3 | 24 |
| Carb (g) | 52 | 30 | 82 |
| Fiber (g) | 16 | 3 | 19 |
| Sodium (mg) | 938 | 106 | 1044 |
Plant Based Meal Plan
This recipe selected from the eMeals Plant Based Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
