Mexican black bean, zucchini and corn bowl with cumin-lime drizzle
5
Points®
Total time: 50 min • Prep: 25 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Ingredients
Zucchini
3 cup(s), diced
Cooking spray
2 spray(s)
Kosher salt
¼ tsp(s)
Black pepper
⅛ tsp(s)
Extra virgin olive oil
4 tsp(s)
Shallots
3 tbsp(s), minced
Fresh lime juice
2 tbsp(s)
Water
4 tsp(s), warm
Ground cumin
1 tsp(s)
Chili powder
½ tsp(s)
Canned black beans
2 cup(s), rinsed and drained (or freshly cooked)
Canned yellow corn
2 cup(s), fresh corn kernels or defrosted, frozen corn
Fat free salsa
1 cup(s)
Avocado
½ medium, sliced, diced
Crumbled feta cheese
½ cup(s)
Cilantro
¼ cup(s), leaves
Uncooked scallions
¼ cup(s), chopped
Instructions
1
Preheat oven to 425°F (218°C). Line a baking pan with parchment paper.
2
Arrange zucchini on prepared pan; coat with cooking spray and season with 1/4 tsp salt and 1/8 tsp pepper. Roast until browned, 20-25 minutes.
3
While zucchini roasts, whisk to make cumin-lime drizzle, whisk together oil, shallot, lime juice, water, cumin, chili powder and 1/2 tsp salt.
4
When ready to assemble, line up 4 bowls. Scoop into each bowl 1/2 c zucchini, 1/2 c beans and 1/2 c corn. Drizzle each with 2 Tbsp dressing. Garnish each with 1/4 c salsa, 2 Tbsp avocado, 2 Tbsp feta, 1 Tbsp cilantro and 1 Tbsp scallion.
5
Serving size: 1 bowl (about 2 c)
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