Mexican Veggie Bake

Servings: 8

Ingredients:

Cooking oil spray
2 zucchini or yellow summer squash, washed 
1 green or red bell pepper, washed 
1 (15 ounce) can corn, drained
1 (15 ounce) can black beans, rinsed and drained
1 jar mild or medium salsa
1 cup baked tortilla chips, crushed
1 cup sharp cheddar cheese, grated
 

Directions:

  1. Preheat oven to 400°.
  2. Spray a 9x13 baking pan or one of similar size with cooking oil spray.
  3. Chop squash and pepper into cubes.
  4. Combine vegetables with the salsa in a mixing bowl and pour into the pan.
  5. Cover with foil and bake for 20 minutes.
  6. Remove foil. Top mixture with chips and shredded cheese. Bake uncovered for 5—10 more minutes.
     
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Recipe Category

30 minutes or less

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Mexican Veggie Bake

Servings: 8

Ingredients:

Cooking oil spray
2 zucchini or yellow summer squash, washed 
1 green or red bell pepper, washed 
1 (15 ounce) can corn, drained
1 (15 ounce) can black beans, rinsed and drained
1 jar mild or medium salsa
1 cup baked tortilla chips, crushed
1 cup sharp cheddar cheese, grated
 

Directions:

  1. Preheat oven to 400°.
  2. Spray a 9x13 baking pan or one of similar size with cooking oil spray.
  3. Chop squash and pepper into cubes.
  4. Combine vegetables with the salsa in a mixing bowl and pour into the pan.
  5. Cover with foil and bake for 20 minutes.
  6. Remove foil. Top mixture with chips and shredded cheese. Bake uncovered for 5—10 more minutes.
     

Nutrition Facts

8 serving per container

Serving size 1 cup

Amount Per Serving
Calories 160
% Daily Value*
Total Fat 4g 5%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 15mg 5%
Sodium 650mg 28%
Total Carbohydrate 22g 8%
Dietary Fiber 4g 14%
Total Sugars 6g
Includes 0g Added Sugars 0%
Protein 7g
Vitamin D 0mcg 0%
Calcium 131mg 10%
Iron 1mg 6%
Potassium 112mg 2%

The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.