can ( about 14 oz. ) Mexican-style diced tomatoes, undrained
1
can ( about 14 oz. ) black beans, rinsed and drained
3/4
cup ( 3 oz. ) shredded Monterey Jack cheese, divided
1/4
cup finely chopped cilantro
1
tsp ground cumin
1/4
tsp garlic salt
1/4
tsp black pepper
Directions
1.
Preheat oven to 350 degrees. Spray large baking pan and 1 1/4- quart baking dish with nonstick cooking spray. Cut squash in half lengthwise. Remove and discard seeds. Place squash, cut side down, in prepared baking pan. Bake 45 minutes to 1 hour or just until tender. Shred hot squash with a fork; place in large bowl.
2.
Add tomatoes, beans, 1/2 c. cheese, cilantro, cumin, garlic salt and pepper; toss well. Spoon mixture into prepared dish. Sprinkle with remaining 1/4 c. cheese.
3.
Bake, uncovered, 30-35 minutes or until heated through. Serve immediately.
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