Avocado Veggie Bake

Ingredients

• 2 tbsp Olive oil
• 1 tsp Chili powder
• 1/2 tsp Garlic powder
• 1 tsp Ground cumin
• 1/4 tsp Salt
• 1 cup Head of cauliflower, cut into 1/2-inch thick slices, then cut into 2-inch pieces
• 1 piece(s) Zucchini, sliced into 1/2-inch thick rounds
• 1 tbsp Reduced fat shredded Mexican or taco seasoned cheese
• 15 cup Black beans, drained and rinsed
• 1 cup Canned corn kernels, drained
• 1 cup Cherry tomatoes, halved lengthwise
• 1 piece(s) Ripe, fresh avocado, halved, pitted, peeled and diced
• 2 stalks Scallions, sliced on diagonal
• 1 cup 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.

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