Avocado Veggie Bake

Name: Avocado Veggie Bake
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8
Cuisine: Mexican
Ingredients: 2 tablespoons olive oil; 1 tablespoon chili powder; 1/2 teaspoon garlic powder; 1 teaspoon ground cumin; 1/4 teaspoon salt; 1/2 medium head of cauliflower, cut into 1/2-inch thick slices then 2-inch pieces (about 8 oz); 1 medium zucchini, sliced into 1/2-inch thick rounds; 1 cup reduced-fat shredded Mexican or taco-seasoned cheese; 1 can (15 oz) low-sodium black beans, drained and rinsed; 1 cup canned corn kernels, drained; 1 cup cherry tomatoes, halved lengthwise; 1 ripe avocado, halved, pitted, peeled and diced; 2 scallions, sliced diagonally (about 1/2 cup); 1 jalapeño, seeded and sliced; 2 tablespoons fresh cilantro leaves

Recipe GLPR671cf26606e781

Mexican

Main Course

45 min

197 cal

Servings: 8

Oven

SNAP eligible

A colorful and satisfying sheet pan bake combining roasted cauliflower and zucchini with seasoned black beans, corn, and melted cheese, topped with fresh avocado, cherry tomatoes, jalapeño, and cilantro for a vibrant vegetarian side dish.

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Ingredients

2 tablespoons olive oil

1 tablespoon chili powder

1/2 teaspoon garlic powder

1 teaspoon ground cumin

1/4 teaspoon salt

1/2 medium head of cauliflower, cut into 1/2-inch thick slices then 2-inch pieces (about 8 oz)

1 medium zucchini, sliced into 1/2-inch thick rounds

1 cup reduced-fat shredded Mexican or taco-seasoned cheese

1 can (15 oz) low-sodium black beans, drained and rinsed

1 cup canned corn kernels, drained

1 cup cherry tomatoes, halved lengthwise

1 ripe avocado, halved, pitted, peeled and diced

2 scallions, sliced diagonally (about 1/2 cup)

1 jalapeño, seeded and sliced

2 tablespoons fresh cilantro leaves

Directions

Preheat your oven to 425°F (220°C).
In a small bowl, whisk together olive oil, chili powder, garlic powder, ground cumin, and salt to create a spiced oil mixture.
Spread half of the spiced oil mixture on the bottom of a 15-inch by 10-inch baking sheet with shallow sides.
Arrange the cauliflower pieces and zucchini rounds in a single layer on the prepared baking sheet. Brush the remaining spiced oil mixture evenly over the vegetables.
Roast in the preheated oven for 20 minutes, or until the vegetables are fork-tender.
Remove the baking sheet from the oven and distribute the drained black beans and corn kernels evenly over the roasted vegetables. Sprinkle the shredded cheese over the top.
Return the baking sheet to the oven and roast for an additional 5 minutes, or until the beans and corn are heated through and the cheese is melted.
Remove from the oven and top with the halved cherry tomatoes, diced avocado, sliced scallions, sliced jalapeño, and fresh cilantro leaves. Serve warm.

Comments

Grocery List Plus Editorial Staff4

This is a solid weeknight vegetable bake with ingredients readily available at any Charlotte grocer—cauliflower, zucchini, black beans, and corn stock most Walmart, Harris Teeter, and ALDI locations year-round. The real cost driver is the fresh avocado and cheddar cheese, which will run about $8–10 for eight servings, and the cilantro and jalapeño add another $3–4 if you're buying fresh; calculate roughly $1.75–$2 per serving depending on your cheese choice. The stated 45 minutes assumes prep and bake time are realistic, but watch for roasting: cauliflower and zucchini will need 25–30 minutes at temperature, leaving only 10–15 for knife work, so add 10 minutes if you're not prepped. The dish reheats poorly—avocado browns, cilantro wilts—so plan to serve the night you make it or eat cold the next day. This works well for a family that likes mild, Tex-Mex flavours and doesn't mind a one-pan dinner with minimal fussiness.