Beef and Black Bean Enchilada Verde Bake
Apple-Pepita Chopped Salad
Ingredients
- ½ lb lean ground beef
- 1 (8-oz) pouch green chile enchilada sauce (such as Frontera)
- 5 corn tortillas, divided
- ½ (15-oz) can black beans, drained and rinsed
- ½ cup shredded Monterey Jack cheese
- ¼ cup crumbled cotija cheese
- ¼ cup thinly sliced red onion
- ¼ cup reduced-fat sour cream
Instructions
- Preheat oven to 350°F. Cook beef in a large skillet over medium-high heat 5 to 6 minutes or until browned and crumbly.
- Coat a 1-quart baking dish with cooking spray. Pour 2 Tbsp sauce in dish. Top with 2½ tortillas, tearing as needed to fit. Top with beef, beans, 6 Tbsp sauce, and Monterey Jack cheese. Top with 2½ tortillas, tearing to fit as needed. Pour ½ cup sauce over tortillas.
- Bake 15 minutes or until sauce is bubbly. Sprinkle with cotija cheese and onion. Serve with sour cream.
Side Dish Ingredients
- 1 Honeycrisp apple, thinly sliced
- ½ Tbsp fresh lime juice
- ½ (5-oz) pkg arugula
- 1 cup tricolor coleslaw, coarsely chopped
- 3 Tbsp cilantro-lime vinaigrette
- 2 Tbsp roasted, salted pepitas (pumpkin seeds)
- ⅛ tsp pepper
Side Dish Instructions
- Toss together apple and lime juice in a bowl. Add arugula, slaw, vinaigrette, pepitas, and pepper; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
413
|
101
|
514
|
| Fat (g) | 20 | 3 | 23 |
| Sat. Fat (g) | 12 | 1 | 13 |
| Protein (g) | 28 | 3 | 31 |
| Carb (g) | 33 | 12 | 45 |
| Fiber (g) | 7 | 3 | 10 |
| Sodium (mg) | 936 | 109 | 1045 |
Quick & Healthy Meal Plan
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