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Mexican Baked Polenta with Sautéed Veggies & Salsa Beans
Ingredients
  • 1 (24-ounce) tube polenta, cut into 16 slices (I used Sun-Dried Tomato)
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • ½ teaspoon chili powder
  • ½ teaspoon 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 ounces queso fresco, crumbled
  • Chopped cilantro, lime wedges, and additional salsa for serving
Steps
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