Mexican Veggie Bake



Cooking oil spray
2 zucchini or yellow summer squash, washed 
1 green or red bell pepper, washed 
1 (15 ounce) can corn, drained
1 (15 ounce) can black beans, rinsed and drained
1 jar mild or medium salsa
1 cup baked tortilla chips, crushed
1 cup sharp cheddar cheese, grated

  1. Preheat oven to 400°.
  2. Spray a 9x13 baking pan or one of similar size with cooking oil spray.
  3. Chop squash and pepper into cubes.
  4. Combine vegetables with the salsa in a mixing bowl and pour into the pan.
  5. Cover with foil and bake for 20 minutes.
  6. Remove foil. Top mixture with chips and shredded cheese. Bake uncovered for 5—10 more minutes.

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