Cheesy Bean, Zucchini and Red Pepper Dip

Serves: 8; Serving Size: ½ cup
Prep time: 15 minutes
Cook time: 30-35 minutes
Total: 45-50 minutes

Ingredients:

• 1 tablespoon olive oil, divided
• 1 small zucchini, cubed
• 1 small red pepper, cubed
• 1 small red onion, chopped
• 1 to 2 jalapeño peppers, seeds and ribs removed, chopped
• 1 can (15-ounces) black beans, drained and rinsed
• 1/2 teaspoon salt
• Freshly ground black pepper
• 1 teaspoon chili powder
• 1 cup grated reduced-fat Monterey jack or cheddar cheese

Directions:

1. Preheat oven to 350ºF.
2. Heat 1 teaspoon olive oil in a skillet over medium heat. Add zucchini and sauté for 3 to 5 minutes, until soft. Remove from pan and set aside.
3. Repeat step 2 with the red pepper, and then repeat again with the onions.
4. Once the vegetables are all cooked, add them all back into the pan over low heat for another 3 to 5 minutes.
5. Transfer vegetables from pan to a small- to medium-sized ovenproof bowl. Add the drained beans, salt, pepper and chili powder, and toss to combine.
6. Top bean and vegetable mixture with cheese and bake for about 10 minutes. Once the cheese is mostly melted, broil the dip for about 2 to 3 minutes until the cheese is brown and bubbly.

Nutrition Information (per ½ cup serving): 106 calories, 7 g protein, 10 g carbohydrate, 3 g fiber, 4 g fat, 2g sat fat, 8 mg cholesterol, 247 mg sodium