Southwest Vegetable Bake
Elevate your weeknight dinner game with this Southwest Vegetable Bake—a flavorful medley of vibrant veggies, hearty black beans, and sweet corn, all seasoned with warming Southwest spices like chili powder, cumin, and smoked paprika. This easy vegetarian casserole is topped with gooey cheddar cheese and crunchy panko breadcrumbs, creating the perfect blend of creamy and crispy textures. Quick to prepare and baked to perfection in under an hour, this dish is the ultimate crowd-pleaser for family dinners or potlucks. Garnish with fresh cilantro for a burst of brightness and serve warm to enjoy the bold, comforting flavors of the Southwest. Perfect for meal prep, gluten-free substitutes, or a satisfying vegetarian meal, this recipe has it all.
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Recipe Information
Ingredients
- 2 medium-sized Zucchini
- 1 large Red bell pepper
- 1 medium Yellow onion
- 1.5 cups Corn kernels
- 1 15 oz can Black beans (rinsed and drained)
- 1 14.5 oz can Diced tomatoes (with juice)
- 1 teaspoon Chili powder
- 1 teaspoon Ground cumin
- 0.5 teaspoon Smoked paprika
- 0.5 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1.5 cups Shredded cheddar cheese
- 0.75 cup Panko breadcrumbs (or regular breadcrumbs)
- 2 tablespoons Olive oil
- 0.25 cup Fresh cilantro (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish with cooking spray or oil.
Slice the zucchini into thin rounds, dice the red bell pepper into small squares, and finely chop the onion.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the onion and red bell pepper, and sauté for 3-4 minutes until they start to soften.
Add the zucchini to the skillet and sauté for an additional 2-3 minutes.
Stir in the corn, black beans, diced tomatoes (with their juice), chili powder, ground cumin, smoked paprika, garlic powder, salt, and black pepper. Mix everything well and cook for another 3-4 minutes, allowing the flavors to meld together. Remove from heat.
Transfer the vegetable mixture into the prepared baking dish and spread it out evenly.
Sprinkle the shredded cheddar cheese evenly over the top of the vegetables.
In a small bowl, combine the panko breadcrumbs with the remaining 1 tablespoon of olive oil. Mix until the breadcrumbs are evenly coated, then sprinkle them on top of the cheese layer.
Bake the dish in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly, and the breadcrumbs are golden brown.
Remove the dish from the oven and let it cool for 5-10 minutes. Garnish with fresh chopped cilantro if desired.
Serve warm and enjoy!
Nutrition Facts
Calories |
2191 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.5 g | 120% | |
| Saturated Fat | 41.9 g | 209% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 182 mg | 61% | |
| Sodium | 7927 mg | 345% | |
| Total Carbohydrate | 259.8 g | 94% | |
| Dietary Fiber | 49.0 g | 175% | |
| Total Sugars | 70.1 g | ||
| Protein | 97.4 g | 195% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1548 mg | 119% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 4294 mg | 91% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
