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 (16 ounce) jar mild or medium salsa
1 cup baked tortilla chips, crushed
1 cup sharp cheddar cheese, grated
Southwest Veggie Bake
Servings: 8
Ingredients:
Directions:
- Preheat oven to 400°.
- Spray a 9x13 baking pan or one of similar size with cooking oil spray.
- Chop squash and pepper into cubes.
- Combine vegetables with the salsa in a mixing bowl and pour into the pan.
- Cover with foil and bake for 20 minutes.
- Remove foil. Top mixture with chips and shredded cheese. Bake uncovered for 5—10 more minutes.
Recipe Category
30 minutes or less, World Cuisine
This institution is an equal opportunity provider.
This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP in cooperation with Maryland’s Department of Human Services and University of Maryland Extension. University programs, activities, and facilities are available to all without regard to race, color, sex, gender identity or expression, sexual orientation, marital status, age, national origin, political affiliation, physical or mental disability, religion, protected veteran status, genetic information, personal appearance, or any other legally protected class.
Southwest 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 (16 ounce) jar mild or medium salsa
1 cup baked tortilla chips, crushed
1 cup sharp cheddar cheese, grated
Directions:
- Preheat oven to 400°.
- Spray a 9x13 baking pan or one of similar size with cooking oil spray.
- Chop squash and pepper into cubes.
- Combine vegetables with the salsa in a mixing bowl and pour into the pan.
- Cover with foil and bake for 20 minutes.
- 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.
This institution is an equal opportunity provider.
This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP in cooperation with Maryland’s Department of Human Services and University of Maryland Extension. University programs, activities, and facilities are available to all without regard to race, color, sex, gender identity or expression, sexual orientation, marital status, age, national origin, political affiliation, physical or mental disability, religion, protected veteran status, genetic information, personal appearance, or any other legally protected class.