Queso-Smothered Chipotle Enchiladas
Avocado Salad with Honey-Lime Vinaigrette
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Ingredients
- ½ onion, chopped
- ½ tsp ground cumin
- ½ Tbsp olive oil
- 1 (10-oz) pkg frozen veggie crumbles
- ½ (16-oz) can pinto beans, drained and rinsed
- 1½ Tbsp chopped chipotle pepper in adobo sauce
- ¼ cup enchilada sauce
- 6 fajita-size whole wheat tortillas
- ½ (15- to 16-oz) container refrigerated queso dip
- ¼ cup shredded Monterey Jack cheese
- 1 small avocado, sliced
- 1 Roma tomato, sliced
Instructions
- Preheat oven to 350°F. Cook onion and cumin in hot oil in a nonstick skillet over medium-high heat 3 to 5 minutes or until onion is tender.
- Add crumbles, beans, and chipotle pepper; 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 9-inch broilerproof pan coated with cooking spray. Bake, covered, 15 to 20 minutes.
- Meanwhile, microwave queso at HIGH 1 minute or until thoroughly heated, stirring every 30 seconds. Spoon queso over enchiladas; sprinkle with Monterey Jack cheese.
- Increase oven temperature to broil; broil, uncovered, 1 to 2 minutes or until cheese is lightly browned. Serve enchiladas with avocado and tomato.
Side Dish Ingredients
- 1½ Tbsp olive oil
- ½ tsp lime zest
- 1 Tbsp lime juice
- ½ Tbsp honey (or use agave nectar)
- 2 Tbsp chopped fresh cilantro
- 1 avocado, diced
- 1 (9-oz) pkg chopped romaine lettuce
Side Dish Instructions
- Whisk together oil, lime zest, lime juice, honey, and cilantro in a bowl. If desired, season with salt and pepper to taste. Add avocado and lettuce; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
668
|
194
|
862
|
| Fat (g) | 29 | 17 | 46 |
| Sat. Fat (g) | 7 | 2 | 9 |
| Protein (g) | 38 | 2 | 40 |
| Carb (g) | 68 | 12 | 80 |
| Fiber (g) | 16 | 6 | 22 |
| Sodium (mg) | 1841 | 10 | 1851 |
Vegetarian Meal Plan
This recipe selected from the eMeals Vegetarian Meal Plan.
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