Mexican Baked Polenta with Salsa, Beans, and Veggies

Name: Mexican Baked Polenta with Salsa, Beans, and Veggies
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 24 oz tube polenta, cut into 16 slices (I used Sun-Dried Tomato); 1 tbsp olive oil; 1 medium yellow onion; 2 cloves garlic; 1 tsp ground cumin; ½ tsp chili powder; ½ tsp dried oregano; pinch of cayenne; 1 medium zucchini; 1 red bell pepper; salt and pepper; 1 15 oz can black beans, drained and rinsed; ½ cup jarred salsa; 4 oz queso fresco; chopped cilantro

User Reviews

4.8

12 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings
4 servings
Calories
160 kcal
Course
Side Dish, Main Course
Cuisine
American

Mexican Baked Polenta with Salsa, Beans, and Veggies

Omar Parker

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In this Mexican Polenta, crispy baked polenta slices are topped with salsa, spicy sautéed vegetables, and black beans - an easy meatless dinner idea!

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Ingredients

Servings

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
½ tsp chili powder
½ 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
½ cup jarred salsa
4 oz queso fresco crumbled
chopped cilantro lime wedges, and additional salsa for serving

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Instructions

Preheat oven to 450°F.
Use an oil mister filled with a high smoke point cooking oil (like grapeseed or olive oil—light, not extra-virgin) to coat a large baking sheet. Place the polenta slices on the sheet and spray the tops with additional oil. Bake for about 30 minutes, flipping halfway through cooking time, until the polenta is crispy and golden brown on the edges.
While the polenta is baking, start the sautéed veggies. Heat the oil in a large skillet over medium-high heat. Add the onion and cook until softened and starting to brown, about 5 minutes. Stir in the garlic, cumin, chili powder, oregano, and cayenne; cook for about 30 seconds, until fragrant. Add the zucchini and red pepper to the skillet and cook, stirring often, about 3 minutes more, until slightly softened. Remove from heat and season with salt and pepper.
Combine the beans and salsa in a small saucepan over medium heat and cook until warmed through, about 5 minutes.
Divide the polenta slices onto 4 plates, then top each with salsa beans, veggies, and queso fresco. Serve with chopped cilantro, lime wedges, and additional salsa.

Notes

If you don't have an oil mister, you can brush the baking sheet and polenta with oil or use cooking spray. Shredded jack cheese can be substituted for the queso fresco if you have it on hand.

Nutrition Information

Show Details

Calories 160kcal (8%) Carbohydrates 10g (3%) Protein 7g (14%) Fat 11g (17%) Saturated Fat 4g (20%) Polyunsaturated Fat 1g Monounsaturated Fat 4g Trans Fat 1g Cholesterol 20mg (7%) Sodium 454mg (19%) Potassium 384mg (11%) Fiber 2g (8%) Sugar 6g (12%) Vitamin A 1499IU (30%) Vitamin C 50mg (56%) Calcium 199mg (20%) Iron 1mg (6%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 160 kcal

% Daily Value*

Calories	160kcal	8%
Carbohydrates	10g	3%
Protein	7g	14%
Fat	11g	17%
Saturated Fat	4g	20%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	4g	20%
Trans Fat	1g	50%
Cholesterol	20mg	7%
Sodium	454mg	19%
Potassium	384mg	8%
Fiber	2g	8%
Sugar	6g	12%
Vitamin A	1499IU	30%
Vitamin C	50mg	56%
Calcium	199mg	20%
Iron	1mg	6%