Crunchy Taco Bean Skillet Dinner
Ingredients
- 2 lb zucchini (or use yellow squash or 1 lb of each), sliced
- 2 (15-oz) cans pinto beans, drained and rinsed
- 1 (8-oz) pouch mild red chile enchilada sauce (such as Frontera)
- 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 in a large nonstick skillet coated with cooking spray over medium-high heat until tender.
- Stir in beans and enchilada sauce; cook, stirring occasionally, until hot and bubbly.
- Crush enough chips to equal 1 cup. Sprinkle chips and cheese on bean mixture. Cover and let stand 2 minutes or until cheese is melted.
- Top with sour cream, tomatoes, and avocado; serve with remaining chips.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
443
|
443
|
| Fat (g) | 22 | 22 |
| Sat. Fat (g) | 7 | 7 |
| Protein (g) | 16 | 16 |
| Carb (g) | 45 | 45 |
| Fiber (g) | 9 | 9 |
| Sodium (mg) | 802 | 802 |
Low Calorie Meal Plan
This recipe selected from the eMeals Low Calorie Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
