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
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.
Garnish with chopped cilantro, if desired.
Salsa-Ranch Iceberg Wedges
1 large head iceberg lettuce
½ cup refrigerated yogurt Ranch dressing
½ cup refrigerated salsa
¼ cup chopped fresh cilantro
Cut lettuce into 6 wedges; drizzle with dressing and salsa. Sprinkle with cilantro.
Sat. Fat (g)
eMeals is committed to providing simple, balanced meals to help individuals make
healthy choices in consultation with their personal physician. Although our Registered
Dietitians provide the most accurate nutritional values possible, you should always seek
the advice of a physician for your own specific condition or dietary needs.