Mexican Black Bean, Zucchini and Corn Bowl

By á-8871

From WW website. Flexpoints = 5 points

Ingredients

• 3 cups uncooked zucchini, diced
• cooking spray
• 1/4 teaspoon kosher salt
• 1/8 teaspoon black pepper
• 4 teaspoons extra virgin olive oil
• 3 tablespoons uncooked shallots, minced
• 2 tablespoons fresh lime juice
• 4 teaspoons warm water
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon kosher salt
• 2 cups canned black beans, rinsed and drained (or freshly cooked)
• 2 cups canned yellow corn, fresh corn kernels or defrosted, frozen corn
• 1 cup fat free salsa
• 1/2 cup avocado, diced
• 1/2 cup crumbled feta cheese
• 1/4 cup cilantro
• 1/4 cup uncooked scallions, chopped

Details

Preparation time 25mins
Cooking time 50mins

Preparation

Step 1

Preheat oven to 425 degrees. Line a baking pan with parchment paper. Arrange zucchini on prepared pan; coat with cooking spray and season with 1/4 teaspoon salt and 1/8 teaspoon pepper. Roast until browned, 20-25 minutes.

While zucchini roasts, whisk together oil, shallot, lime juice, water, cumin, chili powder and 1/2 teaspoon salt.

When ready to assemble, lime up 4 bowls. Scoop 1/2 cup zucchini, 1/2 cup beans and 1/2 cups corn into each bowl. Drizzle each with 2 tablespoons dressing. Garnish each with 1/4 cup salsa, 2 tablespoons avocado, 2 tablespoons feta, 1 tablespoon cilantro and 1 tablespoon scallion.