Ingredients

• 2 tablespoons olive oil
• 1 tablespoon chili powder
• 1/2 teaspoon garlic powder
• 1 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/2 medium head of cauliflower, cut into 1/2-inch thick slices, then cut into 2-inch pieces, 8 oz. total
• 1 medium zucchini, sliced into 1/2-inch thick rounds
• 1 cup reduced fat shredded Mexican or taco seasoned cheese
• 1 can black beans, drained and rinsed (~15 oz)
• 1 cup canned corn kernels, drained
• 1 cup cherry tomatoes, halved lengthwise
• 1 ripe, fresh avocado, halved, pitted, peeled and diced
• 2 scallions, sliced on diagonal (about 1/2 cup)
• 1 jalapeño, seeded and sliced
• 2 tablespoons cilantro leaves