Queso-Smothered Chipotle Enchiladas
Avocado Salad with Honey-Lime Vinaigrette
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Ingredients
- 1 onion, chopped
- 1 tsp ground cumin
- 1 Tbsp olive oil
- 2 (10-oz) pkg frozen veggie crumbles
- 1 (16-oz) can pinto beans, drained and rinsed
- 3 Tbsp chipotle peppers in adobo sauce, chopped
- ½ cup enchilada sauce
- 12 fajita-size whole wheat tortillas
- 1 (15- to 16-oz) container refrigerated queso dip
- ½ cup shredded Monterey Jack cheese
- 1 avocado, sliced
- 3 Roma tomatoes, sliced
Instructions
- Preheat oven to 350°F. Cook onion and cumin in hot oil in a large nonstick skillet over medium-high heat 3 to 5 minutes or until onion is tender.
- Add crumbles, beans, and chipotle peppers; cook 10 minutes or until thoroughly heated, stirring occasionally. Stir in enchilada sauce.
- Spoon crumbles mixture onto each tortilla; roll up, and arrange, seam sides down, in an 11- x 7-inch broiler-proof pan coated with cooking spray. Bake, covered, 15 to 20 minutes.
- Meanwhile, microwave queso at HIGH 2 minutes or until thoroughly heated, stirring every 30 seconds. Spoon queso over enchiladas; sprinkle with Monterey Jack cheese.
- Increase oven temperature to broil; broil, uncovered, 2 minutes or until cheese is lightly browned. Serve enchiladas with avocado and tomatoes.
Side Dish Ingredients
- 3 Tbsp olive oil
- 1 tsp lime zest
- 2 Tbsp lime juice
- 1 Tbsp honey (or use agave nectar)
- 3 Tbsp chopped fresh cilantro
- 2 avocados, diced
- 2 (9-oz) pkg chopped romaine lettuce
Side Dish Instructions
- Whisk together oil, lime zest, lime juice, honey, and cilantro in a large bowl. If desired, season with salt and pepper to taste. Add avocado and lettuce; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
635
|
194
|
829
|
| Fat (g) | 26 | 17 | 43 |
| Sat. Fat (g) | 7 | 2 | 9 |
| Protein (g) | 38 | 2 | 40 |
| Carb (g) | 67 | 12 | 79 |
| Fiber (g) | 14 | 6 | 20 |
| Sodium (mg) | 1735 | 10 | 1745 |
Vegetarian Meal Plan
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