Tex Mex Squash Bake

Tex Mex Squash Bake (slightly adapted from AllRecipes, Total Time: 1 hour, 10 minutes, Servings: 8)

Ingredients

·         1 pkg. Morningstar Farms MealStarters Burger Crumbles

·         2 Tbsp. olive oil

·         4 zucchini, cut into 1/2-inch cubes

·         1 red bell pepper, chopped

·         1 jalapeno pepper, seeded and chopped

·         4 cloves garlic, minced

·         4 green onions, chopped -- white and green parts separated

·         salt and pepper to taste

·         3 Tbsp. tomato paste

·         4 tsp. chili powder, or to taste

·         2 tsp. ground cumin, or to taste

·         1 (15 oz.) can black beans, rinsed and drained

·         1 (15 oz.) can kidney beans, rinsed and drained

·         1 cup frozen corn, thawed

·         ½ cup grated Parmesan cheese, divided

Directions

1.      Cook and stir the burger crumbles in a skillet over medium heat until heated through, about 10 minutes. Set aside.

2.      Preheat oven to 400 degrees F. Spray a 9x13-inch baking dish with non-stick cooking spray.

3.      Pour olive oil into a large skillet over medium-high heat, and cook and stir the zucchini, red bell pepper, jalapeno pepper, garlic, and the white parts of the green onions until the vegetables begin to soften, 3 to 5 minutes. Sprinkle with salt and black pepper, and mix in the tomato paste, chili powder, and cumin. Allow the mixture to simmer until the spices are fragrant, about 1 minute. Remove from heat.

4.      Stir in the burger crumbles, black beans, kidney beans, corn, and ¼ cup of Parmesan cheese until well combined. Adjust salt and pepper if necessary, and spread the mixture into the prepared baking dish. Top with remaining ¼ cup of Parmesan cheese, and cover the dish with foil.

5.      Bake in the preheated oven until bubbling in the center, 20 to 25 minutes; remove the foil, return to oven, and bake until the cheese is browned, 5 to 10 more minutes. Sprinkle the remaining green onions (green tops) over the top.

This dish was lacking in flavor and I added some tabasco to give it a kick.  The beans were also a bit tough, so I recommended cooking the mixture when the beans are in it.  I also think that using Mexican shredded cheese instead of parmesan would add some flavor to the dish.  Using one large jalapeno or two regular sized ones might also increase the flavor without the need to add Tabasco.  It is fairly healthy, with protein from the beans and burger crumbles, full of vegetables, and low in fat (even with the Parmesan), so I am willing to make some adjustments to it to make it work for my family.  You can serve this by itself, as a filling for tacos, or served over a bed of lettuce with chopped tomatoes.