Chilaquiles Verde
Mango-Avocado Salad with Sunflower Seeds
Ingredients
- 1 lb ground beef
- 1 (8-oz) pkg chopped red onion
- 3 zucchini, chopped
- 1 (15-oz) can black beans, rinsed and drained
- 1 (16-oz) jar mild salsa verde
- 1 (5-oz) pkg baby spinach
- ⅓ cup water
- 1 (6-oz) pkg brown rice tortilla chips (such as Lundberg)
- ¾ cup crumbled feta cheese (or use cotija cheese)
Instructions
- Cook beef and onion in a large Dutch oven or heavy saucepan over medium-high heat 8 minutes or until no longer pink; drain.
- Add zucchini and beans; sauté 3 minutes. Add salsa, spinach and water; bring to a boil.
- Reduce heat, and gently stir in chips, coating them with sauce. Cover and simmer 3 minutes. Remove from heat; let stand 5 minutes. Sprinkle with cheese; serve immediately.
Side Dish Ingredients
- 2 (5-oz) pkg mixed baby greens
- 1 (6-oz) pkg sliced mango (see Note)
- 1 avocado, pitted and thinly sliced
- ¼ cup roasted, salted sunflower seeds
- ⅓ cup avocado Ranch dressing
Side Dish Instructions
- Combine greens, mango, avocado and seeds in a serving bowl. Drizzle with dressing; toss to coat.
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