Southwest Baked Bean Casserole
Mango Salad
Ingredients
- 1 (10-oz) pkg tortilla scoop chips
- 1½ cups enchilada sauce
- 2 (15-oz) cans organic pinto beans, rinsed and drained
- 1 onion, diced
- 1 cup shredded colby Jack cheese
- 2 Tbsp olive oil
- 2 avocados, diced
- 2 tomatoes, diced
- ½ cup sour cream
Instructions
- Preheat oven to 400°F. Crush enough chips to measure 1 cup; set aside remaining chips.
- Layer enchilada sauce, beans, and onion in a lightly greased 2-quart baking dish; sprinkle with cheese and crushed chips. Drizzle with oil. Bake 20 minutes or until browned and bubbly.
- Top casserole with avocados, tomatoes, and sour cream. Serve with remaining chips.
Side Dish Ingredients
- 2 Tbsp lime juice
- 2 red bell peppers, sliced
- 1 small jalapeno pepper, minced
- 2 (10-oz) pkg cubed mango
- 2 Tbsp chopped fresh cilantro
Side Dish Instructions
- Toss together all ingredients in a large bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
648
|
71
|
719
|
| Fat (g) | 36 | 0 | 36 |
| Sat. Fat (g) | 10 | 0 | 10 |
| Protein (g) | 16 | 1 | 17 |
| Carb (g) | 69 | 17 | 86 |
| Fiber (g) | 14 | 2 | 16 |
| T. Sugs (g) | 7 | 14 | 21 |
| A. Sugs (g) | 0 | 0 | 0 |
