Mexican Baked Polenta with Salsa, Beans, and Veggies
User Reviews
4.8
12 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
30 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
Report
In this Mexican Polenta, crispy baked polenta slices are topped with salsa, spicy sautéed vegetables, and black beans - an easy meatless dinner idea!
Share:
Ingredients
- 1 polenta 24 oz tube, cut into 16 slices, sun-dried tomato variety
- 1 tbsp olive oil
- 1 yellow onion diced, medium
- 2 cloves garlic minced
- 1 tsp cumin ground
- ½ tsp chili powder
- ½ tsp oregano dried
- pinch cayenne pepper
- 1 zucchini diced, medium
- 1 red bell pepper diced
- salt to taste
- black pepper to taste
- 1 black beans 15 oz can, drained and rinsed
- ½ cup salsa jarred
- 4 oz queso fresco crumbled
- cilantro lime wedges, and additional salsa for serving, chopped
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
(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%)
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
12 reviews
Excellent
Other Recipes
You'll Also Love
