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Mexican Baked Polenta with Salsa, Beans, and Veggies
OH MY VEGGIES18Ingredients
40Minutes
380Calories
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Ingredients
US|METRIC
4 SERVINGS
- 24 oz. polenta (tube, cut into 16 slices, I used Sun-Dried Tomato)
- 1 Tbsp. olive oil
- 1 medium yellow onion (diced)
- 2 cloves garlic (minced)
- 1 tsp. ground cumin
- 1/2 tsp. chili powder
- 1/2 tsp. oregano
- 1 pinch cayenne
- 1 medium zucchini (diced)
- 1 red bell pepper (diced)
- salt
- pepper
- 15 oz. black beans (drained and rinsed)
- 1/2 cup salsa (jarred)
- 4 oz. queso fresco (crumbled)
- salsa
- chopped cilantro
- lime wedges
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NutritionView More
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380Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories380Calories from Fat150 |
| % DAILY VALUE |
| Total Fat17g26% |
| Saturated Fat6g30% |
| Trans Fat |
| Cholesterol20mg7% |
| Sodium1480mg62% |
| Potassium1310mg37% |
| Protein15g |
| Calories from Fat150 |
| % DAILY VALUE |
| Total Carbohydrate59g20% |
| Dietary Fiber13g52% |
| Sugars8g |
| Vitamin A45% |
| Vitamin C130% |
| Calcium15% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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