1 can (10 oz.) RO*TEL Diced Tomatoes & Green Chilies, undrained, divided
1 Tbsp. oil
1/2 cup chopped onions
1/2 cup chopped red peppers
1 can (15.5 oz.) black beans, rinsed
1 cup frozen corn
1/2 tsp. garlic powder
2 Tbsp. chopped fresh cilantro
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Let's Make It
Pierce squash several times with fork or sharp knife. Microwave on HIGH 10 min. or just until softened, turning after 5 min. Let stand 5 min.
Meanwhile, microwave VELVEETA and tomatoes in microwaveable bowl 5 min. or until VELVEETA is completely melted and mixture is well blended, stirring after 3 min.
Heat oven to 400ºF. Heat oil in medium skillet over medium-high heat. Add onions and peppers; cook, stirring frequently, 3 min. Add beans, corn, garlic powder and 1/2 the VELVEETA mixture; cook 5 min. or until heated through, stirring frequently. Remove from heat; set aside.
Cut squash lengthwise in half; remove and discard seeds. Use fork to scrape insides of squash into strands; set aside. Place squash shells, cut sides up, on baking sheet; fill with bean mixture and squash strands.
Bake 10 to 15 min. or until filling is heated through.
Top with remaining VELVEETA mixture and cilantro. Cut each squash piece in half to serve.
For a touch of heat, season bean mixture with a few dashes of your favorite hot sauce before spooning into squash shells and baking as directed.
Low in both calories and fat, this vegetable-based main dish is sure to become a staple in your diet.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 39g
Dietary Fibers 10g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.