Spicy Southwest Squash Casserole

Name: Spicy Southwest Squash Casserole
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 8
Cuisine: Global
Ingredients: 425 grams black beans, drained and rinsed; 283 grams diced tomatoes with green chile peppers (such as RO*TEL®); 1 pinch cayenne pepper; 2 Tbsps chili powder; 59 milliliters sliced fresh mushrooms; 1 teaspoon minced garlic; 1 teaspoon ground cumin; 8 servings salt and ground black pepper to taste; 2 teaspoons olive oil; 1 large onion, chopped; 1 red bell pepper, chopped; 237 milliliters salsa; 113 grams packet saltine crackers, crushed; 237 milliliters fresh spinach leaves, or to taste; 4 yellow squash, cubed

Spicy Southwest Squash Casserole might be just the hor d'oeuvre you are searching for. This recipe covers 16% of your daily requirements of vitamins and minerals. This recipe serves 8. Watching your figure? This dairy free recipe has 171 calories, 7g of protein, and 3g of fat per serving. If you have salt and ground pepper, squash, onion, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 1 hour and 5 minutes. It is perfect for Autumn.

Instructions

Preheat oven to 350 degrees F (175 degrees C).

Equipment you will use

Oven

Heat olive oil in a large skillet over medium heat; cook and stir onion, red bell pepper, mushrooms, and garlic in the hot oil until vegetables are tender, about 10 minutes.

Ingredients you will need

Red Pepper

Vegetable

Mushrooms

Olive Oil

Garlic

Onion

Cooking Oil

Equipment you will use

Frying Pan

Mix tomatoes with green chile peppers, black beans, salsa, chili powder, cumin, cayenne pepper, salt, and black pepper into onion mixture; simmer, stirring occasionally, until cooked through, about 5 minutes.

Ingredients you will need

Green Chili Pepper