4.8 from 12 votes
Mexican Baked Polenta with Salsa, Beans, and Veggies
In this Mexican Polenta, crispy baked polenta slices are topped with salsa, spicy sautéed vegetables, and black beans - an easy meatless dinner idea!
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
Ingredients
- 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
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.
Cup of Yum
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
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
% 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.