Name: Potato, Zucchini & Kidney Bean Bake with Avocado Pico de Gallo
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 avocados; 1 small bunch cilantro; 3 cloves garlic; 1 ½ jalapeño peppers; 3 (398 ml) cans kidney beans; 1 ½ limes; 1.02 kg new potatoes; 1 ½ cups plain Greek yogurt; 3 tomatoes; 6 medium zucchini squash; black pepper; cayenne pepper; chili powder; cumin, ground; extra virgin olive oil; salt

Potato, Zucchini & Kidney Bean Bake with Avocado Pico de GalloPotato, Zucchini & Kidney Bean Bake with Avocado Pico de Gallo — a 40-minute dinner recipe with 16 ingredients, serving 6.Ingredients

3 avocados

1 small bunch cilantro

3 cloves garlic

1 ½ jalapeño peppers

3 (398 ml) cans kidney beans

1 ½ limes

1.02 kg new potatoes

1 ½ cups plain Greek yogurt

3 tomatoes

6 medium zucchini squash

black pepper

cayenne pepper

chili powder

cumin, ground

extra virgin olive oil

salt

Instructions

Preheat oven to 230°C (450°F).

Wash and dry the fresh produce.

Quarter potatoes and divide between two large baking sheet pans; drizzle with oil and season with spices. Toss to coat and spread out in an even layer.

Place baking sheets in the oven (it doesn't have to be fully heated) and roast until potatoes start to soften, about 12 minutes.

Meanwhile, drain and rinse beans; place in a large bowl.

Trim and large dice zucchini; add to the bowl with the beans. Drizzle with oil, season with spices, and toss to combine.

When the potatoes have softened, remove from oven; add beans and zucchini to the baking sheets. Toss to combine and spread out in an even layer. (Reserve bowl for later use.)

Return baking sheets to the oven and continue to roast until veggies are fork-tender, about 15 minutes. Remove from oven.

Meanwhile, juice limes into the reserved bowl.

Shave cilantro leaves off the stems; discard stems and mince the leaves. Peel and mince garlic. Add both to the bowl with the lime juice.

Quarter jalapeño peppers lengthwise; seed and remove ribs with a spoon. Mince and add to the bowl. (Be careful with jalapeños; do not touch your eyes and ensure you wash your hands after handling or wear gloves while preparing.)

Small dice tomatoes and add to the bowl.

Halve and pit avocados; scoop out with a spoon and small dice the flesh. Add to the bowl and stir to combine the pico de gallo.

To serve, divide roasted veggies and beans between plates or bowls; top with yogurt and pico de gallo. Enjoy!

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