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Spicy Southwest Squash Casserole

"Vegan-friendly deal with with a kick! Or scrumptious covered with cheese."

Ingredients :

• 2 teaspoons olive oil
• 1 huge onion, chopped
• 1 purple bell pepper, chopped
• 1/4 cup sliced fresh mushrooms
• 1 teaspoon minced garlic
• 1 (10 ounce) can diced tomatoes with inexperienced chile peppers (consisting of RO*TEL®)
• 1 (15 ounce) can black beans, tired and rinsed
• 1 cup salsa
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 pinch cayenne pepper
• salt and ground black pepper to flavor
• 1 cup sparkling spinach leaves, or to flavor
• four yellow squash, cubed
• 1 (four ounce) packet saltine crackers, crushed
• 1 cup shredded Cheddar cheese (non-obligatory)

Instructions :

Prep : 15M	Cook : 6M	Ready in : 1H5M

• Preheat oven to 350 stages F (one hundred seventy five stages C).
• Heat olive oil in a massive skillet over medium heat; prepare dinner and stir onion, crimson bell pepper, mushrooms, and garlic within the warm oil until veggies are gentle, approximately 10 mins.
• Mix tomatoes with green chile peppers, black beans, salsa, chili powder, cumin, cayenne pepper, salt, and black pepper into onion mixture; simmer, stirring every so often, till cooked thru, approximately 5 minutes. Add spinach; cowl skillet and simmer till spinach turns vibrant inexperienced, 1 to two mins.
• Spread squash into an 8x8-inch casserole dish; pinnacle with tomato mixture. Sprinkle crackers over tomato combination.
• Bake within the preheated oven until crackers are browned, 35 to 40 minutes. Sprinkle casserole with Cheddar cheese.

Notes :

• Reynolds® Aluminum foil may be used to maintain food wet, cook it evenly, and make easy-up less complicated.

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