Avocado Veggie Bake

30 min · Serves 8

Based on a recipe from Created by Fresh Avocados Love One Today, a member of the MyPlate National Strategic Partnership Program, via USDA MyPlate Kitchen

What goes in

• 29.6 mlolive oil
• 14.8 mlchili powder
• 2½ mlgarlic powder
• 4.9 mlground cumin
• 1.2 mlsalt
• 8 ozcauliflower
• 1zucchini
• 1 cupshredded Mexican cheese
• 1 canblack beans
• 1 cupcanned corn kernels
• 1 cupcherry tomatoes
• 1avocado
• ½ cupscallions
• 1jalapeño
• 29.6 mlcilantro leaves

How to cook it

1. Heat your oven to 425F.
2. Whisk together the olive oil, chili powder, cumin, garlic powder, and salt in a small bowl.
3. Brush half of the seasoned oil onto the base of a 15x10-inch baking sheet.
4. Spread the cauliflower and zucchini pieces in a single layer on the sheet and brush them with the remaining oil mixture.
5. Roast the vegetables for 20 minutes until they are tender when pierced with a fork.
6. Scatter the black beans, corn, and cheese over the vegetables and bake for another 5 minutes until the cheese is melted and the dish is hot.
7. Garnish the bake with the fresh tomatoes, avocado, scallions, jalapeño, and cilantro before serving.

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