Mexican Baked Polenta with Salsa, Beans, and Veggies
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy baked polenta slices topped with salsa, sautéed peppers and zucchini, black beans, and fresh queso fresco and cilantro. A meatless Mexican dinner that's quick and satisfying.
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Nutrition & ingredients
Ingredients
serves 4- 1 24 oz tube polenta, 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 dried oregano
- pinch of cayenne
- 1 medium zucchini (diced)
- 1 red bell pepper (diced)
- salt and pepper (to taste)
- 1 15 oz can black beans, drained and rinsed
- 1/2 cup jarred salsa
- 4 oz queso fresco (crumbled)
- chopped cilantro (lime wedges, and additional salsa for serving)
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 891mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 769mg
- Calcium
- 247mg
- Iron
- 9mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 891MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.