Chilaquiles with Black Beans and Zucchini
Jicama and Pineapple Salad
Ingredients
- 1 (16-oz) pkg sliced zucchini and onion
- 2 Tbsp olive oil
- 2 (8-oz) pouches mild red chile enchilada sauce (such as Frontera)
- 2 (15-oz) cans black beans, drained and rinsed
- 1 pint grape tomatoes, halved
- 1 (6-oz) pkg multigrain tortilla chips, slightly broken
- 1 cup shredded Cheddar cheese
- 2 avocados, sliced
Instructions
- Cook zucchini and onion in hot oil in a large skillet over medium-high heat 3 to 4 minutes or until tender. Add enchilada sauce; cover and cook 5 to 6 minutes or until simmering. Stir in beans, tomatoes, and chips.
- Sprinkle with cheese. Cover and cook 4 to 5 minutes or until cheese is melted. Top with avocado.
Side Dish Ingredients
- 1 (16-oz) container pineapple chunks
- 1 jicama, peeled and cut into sticks
- ½ red onion, thinly sliced
- 3 Tbsp chopped fresh cilantro
- 1 Tbsp fresh lime juice
Side Dish Instructions
- Toss together all ingredients in a bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
501
|
84
|
585
|
| Fat (g) | 28 | 0 | 28 |
| Sat. Fat (g) | 7 | 0 | 7 |
| Protein (g) | 14 | 1 | 15 |
| Carb (g) | 51 | 21 | 72 |
| Fiber (g) | 13 | 7 | 20 |
| Sodium (mg) | 954 | 6 | 960 |
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