Easy for Entertaining
Chilaquiles with Black Beans and Zucchini
Honeyed Pineapple and Oranges
Ingredients
- 2 zucchini, sliced into half-moons
- 1 green bell pepper, diced
- 1 onion, halved and sliced
- 2 Tbsp olive oil
- 2 (8-oz) pouches mild red chile enchilada sauce
- 2 (15-oz) cans black beans, drained and rinsed
- 1 pint grape tomatoes, halved
- 1 (6-oz) pkg multigrain tortilla chips, slightly broken
- 1½ cups shredded sharp Cheddar cheese
- 2 avocados, sliced
Instructions
- Cook zucchini, bell pepper, and onion in hot oil in a large skillet over medium-high heat 5 to 7 minutes or until nearly 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
- 2 cups cubed pineapple
- 2 oranges, peeled and sectioned
- 2 Tbsp fresh lemon juice
- 3 Tbsp honey
Side Dish Instructions
- Place pineapple and oranges in a large bowl.
- Combine lemon juice and honey; drizzle over fruit.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
591
|
81
|
672
|
| Fat (g) | 32 | 0 | 32 |
| Sat. Fat (g) | 8 | 0 | 8 |
| Protein (g) | 19 | 1 | 20 |
| Carb (g) | 64 | 21 | 85 |
| Fiber (g) | 15 | 2 | 17 |
| Sodium (mg) | 1151 | 1 | 1152 |
Vegetarian Meal Plan
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