Mexican Baked Beans
Spicy Blueberry, Peach and Mango Salad
Ingredients
- 1 (16-oz) bag tortilla chips
- ¼ cup olive oil
- 2 cups enchilada sauce
- 2 (15-oz) cans pinto beans, drained and rinsed
- 2 cups freshly shredded Monterey Jack cheese
- ½ cup sour cream
- 1 Tbsp fresh lime juice
- 2 avocados, peeled, pitted, and diced
- ½ cup chopped green onions
Instructions
- Preheat oven to 400°F.
- Crush enough tortilla chips to measure 1 cup; set aside remaining chips. Grease a 13- x 9-inch baking dish with 1 Tbsp olive oil.
- Layer sauce, beans, and Monterey Jack cheese in prepared baking dish; sprinkle with crushed chips.
- Drizzle with 3 Tbsp olive oil. Bake 20 to 30 minutes or until golden and bubbly.
- Combine sour cream and lime juice; drizzle over beans. Sprinkle with green onions and avocado before serving. Serve with remaining tortilla chips.
Side Dish Ingredients
- 1 (4.4-oz) pkg blueberries
- 2 peaches, pitted and quartered
- 1 large mango, peeled, seeded, and chopped
- 2 Tbsp fresh lime juice
- 3 Tbsp chopped fresh cilantro
- 1 jalapeño, minced and seeded
Side Dish Instructions
- Combine all ingredients in a large bowl. Toss well. Cover and chill until ready to serve.
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