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Ingredients: Makes 6 servings
2 cups chopped zucchini1 cup sliced scallions (about 1 bunch), divided1 cup frozen corn kernels, thawed1 15-oz can low-sodium blacked beans, rinsed and drained1/2 cup chopped roasted red peppers packed in water, patted dry1 tsp ground cumin9 medium stone-ground corn tortillas1 1/2 cups salsa verde1 cup shredded reduced-fat Colby Jack1 medium jalapeno, thinly slicedchopped fresh cilantro (optional)cooking spray
Serving Size: Service size: 1/6 of casserole
Nutritional Information:268 calories, 6 g fat, 2 g saturated fat, 886 mg sodium, 42 g carbohydrate, 5 g sugar, 10 g fiber, 14 g protein
Recipe Source:Guest Recipe provided by Weight Watchers
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