Kid-Friendly
Black Bean and Zucchini Chilaquiles
Pineapple with Lemon and Honey
Ingredients
- 1 Tbsp olive oil
- ½ green bell pepper, seeded and diced
- ½ cup chopped onion
- 1 (14.5-oz) can diced tomatoes
- 1 (15-oz) can black beans, drained and rinsed
- 1 zucchini, quartered lengthwise and thinly sliced
- 1 tsp chili powder
- ½ tsp ground cumin
- 6 (6-inch) corn tortillas, torn into 2-inch pieces
- 1 cup shredded sharp Cheddar cheese
Instructions
- Preheat oven to 350°F.
- Heat oil in a large skillet over medium heat.
- Add bell pepper and onion; cook 7 minutes or until tender.
- Add tomatoes, beans, zucchini, chili powder and cumin.
- Bring to a boil, reduce heat, and simmer 5 minutes.
- Layer half of tortillas, half of tomato mixture, and half of cheese in an 8- x 8-inch baking dish coated with cooking spray; repeat layers.
- Bake 25 minutes or until hot and bubbly.
Side Dish Ingredients
- ½ (16-oz) container cubed pineapple
- 1 Tbsp fresh lemon juice
- 1½ Tbsp honey
Side Dish Instructions
- Place pineapple in large bowl.
- Combine lime juice and honey; drizzle over pineapple.
Vegetarian Meal Plan
This recipe selected from the eMeals Vegetarian Meal Plan.
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