1 each green and yellow zucchini, cut into thin lengthwise strips
1 red pepper, cut into thin strips
1 cup TACO BELL® Thick & Chunky Salsa
1 cup KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese
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Let's Make It
Heat oven to 350ºF.
Bring water and quinoa to boil in saucepan on high heat; simmer on medium-low heat 15 min. or until water is absorbed. Transfer to medium bowl; cool.
Add beans and 1 Tbsp. taco seasoning; mix well. Spread onto bottom of 13x9-inch baking dish; cover with zucchini and peppers. Sprinkle with remaining taco seasoning; top with salsa.
Bake 35 min. or until heated through. Top with cheese; bake 5 min. or until melted.
Serve topped with BREAKSTONE'S FREE or KNUDSEN Fat Free Sour Cream, and chopped fresh cilantro.
Calories From Fat
% Daily Value*
Total Fat 5g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 26g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 7 servings, about 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.