Photo of Mexican black bean, zucchini, and corn bowl with cumin-lime drizzle by WW

Mexican black bean, zucchini, and corn bowl with cumin-lime drizzle

10
5
5
SmartPoints® value per serving
Total Time
50 min
Prep
25 min
Cook
25 min
Serves
4
Difficulty
Easy
Packed with vegetables, this easy bowl recipe satisfies when you’re craving something fresh. Roasting the zucchini enhances the flavor and texture, browning the edges and making the interior tender. While it roasts, you can make the homemade drizzle with lime, shallot, and seasonings that makes this dish sing. We used feta in this bowl, you can use crumbled queso fresco of cotija cheese. Bulk it up with sautéed shrimp, shredded chicken, or cubed tofu if you want to keep it as a vegetarian main dish. It’s also excellent as a portable lunch—the flavors only improve as the dressing soaks into the vegetables. If you are taking it to go, toss the avocado in lime juice to preserve the color.

Ingredients

uncooked zucchini

3 cup(s), diced

cooking spray

2 spray(s)

kosher salt

¼ tsp

black pepper

tsp

extra virgin olive oil

4 tsp

uncooked shallot(s)

3 Tbsp, minced

fresh lime juice

2 Tbsp

water

4 tsp, warm

ground cumin

1 tsp

chili powder

½ tsp

kosher salt

½ tsp

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 cup(s), sliced, diced

crumbled feta cheese

½ cup(s)

cilantro

¼ cup(s), leaves

uncooked scallion(s)

¼ cup(s), chopped

Instructions

  1. Preheat oven to 425°F. 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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