Tex-Mex Squash Bake

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 jalapeño pepper, seeded and diced
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1 (15-ounce) can black beans, drained and rinsed
• 2 zucchini, diced
• 2 yellow squash, diced
• 1 (15-ounce) can corn, drained and rinsed
• 1 cup salsa
• 1/2 cup vegan cheese, shredded (optional)

Directions

1. Preheat oven to 375°F (190°C).
2. Heat the olive oil in a large skillet over medium heat. Add the onion, garlic, bell pepper, jalapeño pepper, chili powder, cumin, salt, and pepper. Cook, stirring occasionally, for 5 minutes, or until vegetables are tender.
3. Add the black beans, zucchini, yellow squash, and corn. Cook, stirring occasionally, for 5 minutes, or until vegetables are tender.
4. Remove from heat and stir in the salsa.
5. Add the vegetable mixture to a 9x13-inch baking dish. Top with vegan cheese, if desired.
6. Bake for 25 minutes, or until cheese is melted and vegetables are cooked through.
7. Remove from oven and let cool for 5 minutes before serving.

Interesting Facts

• This recipe is vegan-friendly if you use vegan cheese.
• You can substitute any vegetables you like in this recipe.
• This recipe is great for meal prepping and can be stored in the fridge for up to 5 days.