Roasted Cauliflower And Zucchini Veggie Bake

Ingredients

• 1 tablespoon olive oil
• 1/2 teaspoon chili powder
• 1 teaspoon garlic powder
• 1/4 teaspoon ground cumin
• 1/2 teaspoon salt
• 8 oz cauliflower, cut into 2-inch pieces
• 1 cup zucchini, sliced into 1/2-inch rounds
• 1 can reduced-fat shredded Mexican or taco cheese
• 1 cup black beans, drained and rinsed
• 1 cup canned corn kernels, drained
• 1 cup cherry tomatoes, halved
• 2 ripe avocados, halved, pitted, peeled, and diced
• 1/2 cup scallions, sliced on diagonal
• 2 tablespoons jalapeño, seeded and sliced
• Cilantro leaves

Method

1. 1 Preheat oven to 425°F. In a small bowl, combine olive oil, chili powder, cumin, garlic powder, and salt.
2. 2 Brush half of the oil mixture onto the bottom of a 15x10-inch baking sheet with shallow sides. Arrange cauliflower and zucchini in a single layer and brush with the remaining oil mixture.
3. 3 Roast vegetables for 20 minutes or until fork-tender. Remove from oven and top with black beans, corn, and cheese.
4. 4 Return to oven and roast for 5 minutes until cheese is melted. Top with tomatoes, avocado, scallions, jalapeño, and cilantro before serving.