- 2 teaspoons olive oil
- 1 large onion, chopped
- 1 red bell pepper, chopped
- 1/4 cup sliced fresh mushrooms
- 1 teaspoon minced garlic
- 1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
- 1 (15 ounce) can black beans, drained and rinsed
- 1 cup salsa
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 pinch cayenne pepper
- salt and ground black pepper to taste
- 1 cup fresh spinach leaves, or to taste
- 4 yellow squash, cubed
- 1 (4 ounce) packet saltine crackers, crushed
- 1 cup shredded Cheddar cheese (optional)
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- 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. Add spinach; cover skillet and simmer until spinach turns bright green, 1 to 2 minutes.
- Spread squash into an 8x8-inch casserole dish; top with tomato mixture. Sprinkle crackers over tomato mixture.
- Bake in the preheated oven until crackers are browned, 35 to 40 minutes. Sprinkle casserole with Cheddar cheese.
04/16/2018
recipepes.com
Spicy Southwest Squash Casserole, recipe
PT15M
PT1H
5
455 calories
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