Crunchy Taco Bean Skillet
Salsa-Ranch Iceberg Wedges
Ingredients
- 2 (16-oz) pkg sliced zucchini, yellow squash, and onion medley
- 1 (8-oz) pouch mild red chile enchilada sauce (such as Frontera)
- 2 (15-oz) cans pinto beans, drained and rinsed
- 1 (6-oz) pkg multigrain tortilla chips
- 1½ cups shredded reduced-fat Monterey Jack cheese
- ½ cup reduced-fat sour cream
- 2 tomatoes, chopped
- 1 avocado, thinly sliced
Instructions
- Sauté zucchini medley in a large nonstick skillet coated with cooking spray over medium-high heat until tender.
- Stir in enchilada sauce and beans; cook, stirring occasionally, until hot and bubbly.
- Crush enough chips to equal 1 cup. Sprinkle chips and cheese over bean mixture. Cover and let stand 2 minutes or until cheese is melted.
- Top with sour cream, tomatoes, and avocado; serve with remaining chips.
Side Dish Ingredients
- 1 large head iceberg lettuce
- ½ cup refrigerated yogurt Ranch dressing
- ½ cup refrigerated salsa
- ¼ cup chopped fresh cilantro
Side Dish Instructions
- Cut lettuce into 6 wedges; drizzle with dressing and salsa. Sprinkle with cilantro.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
443
|
54
|
497
|
| Fat (g) | 22 | 2 | 24 |
| Sat. Fat (g) | 7 | 0 | 7 |
| Protein (g) | 16 | 2 | 18 |
| Carb (g) | 45 | 7 | 52 |
| Fiber (g) | 9 | 1 | 10 |
| Sodium (mg) | 802 | 270 | 1072 |
Quick & Healthy Meal Plan
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