Mexican black bean, zucchini, and corn bowl with cumin-lime drizzle
5 Points, Entree, Mexican, Weight Watchers
Ingredients
3 cups diced uncooked zucchini
2 spray(s) cooking spray
1/4 tsp kosher salt
1/8 tsp black pepper
4 tsp extra virgin olive oil
3 Tbsp shallots, minced
2 Tbsp fresh lime juice
4 tsp warm water
1 tsp ground cumin
1/2 tsp chili powder
1/2 tsp kosher salt
2 cups canned black beans, rinsed and drained
2 cups yellow corn kernels
1 cup fat free salsa
1/2 cup avocado, duced
1/2 cup crumbled feta cheese
1/4 cup cilantro
1/4 cup scallions, chopped
Directions
Preheat oven to 425°F. Line a baking pan with parchment paper.
Arrange zucchini on prepared pan; coat with cooking spray and season with 1/4 tsp salt and 1/8 tsp pepper. Roast until browned, 20-25 minutes.
While zucchini roasts, whisk to make cumin-lime drizzle, whisk together oil, shallot, lime juice, water, cumin, chili powder and 1/2 tsp salt.
When ready to assemble, line up 4 bowls. Scoop into each bowl 1/2 c zucchini, 1/2 c beans and 1/2 c corn. Drizzle each with 2 Tbsp dressing. Garnish each with 1/4 c salsa, 2 Tbsp avocado, 2 Tbsp feta, 1 Tbsp cilantro and 1 Tbsp scallion.
Serving size: 1 bowl (about 2 c)
Nutrition
5 smart points