Southwest Layered Enchiladas
Avocado and Cucumber Slices
You Might Also Want
Old El Paso Mild Taco Sauce
Ingredients
- 2 (16-oz) containers fresh salsa, divided
- 3 zucchini, chopped
- 1 (15-oz) can low-sodium black beans, drained and rinsed
- 1 (16-oz) can low-sodium pinto beans, drained and rinsed
- 2 tsp ground cumin
- 18 (6-inch) corn tortillas
- 1 (8-oz) block Monterey Jack cheese, shredded
- 1 cup shredded lettuce
- 1 large Roma tomato, sliced
- 2 Tbsp fresh cilantro leaves
Instructions
- Preheat oven to 400°F. Spread 1 cup salsa in a lightly greased 13-x 9-inch baking dish; set aside 1 cup salsa for topping.
- Combine remaining salsa, zucchini, both beans, and cumin in a bowl; toss. Arrange 6 corn tortillas over salsa in dish, tearing to fit.
- Spoon half of bean mixture over tortillas. Sprinkle with 1 cup cheese. Repeat layers; top with 6 tortillas. Pour reserved 1 cup salsa over tortillas; top with 1 cup cheese.
- Bake 25 minutes or until bubbly. Garnish with fresh cilantro.
Side Dish Ingredients
- 1 English cucumber, sliced
- 3 avocados, diced
- 3 Tbsp fresh lime juice
- ¼ tsp salt
- ¼ tsp pepper
Side Dish Instructions
- Arrange cucumber on a plate; top with avocado, and drizzle with lime juice. Sprinkle with salt and pepper.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
508
|
168
|
676
|
| Fat (g) | 15 | 15 | 30 |
| Sat. Fat (g) | 7 | 2 | 9 |
| Protein (g) | 22 | 3 | 25 |
| Carb (g) | 71 | 10 | 81 |
| Fiber (g) | 15 | 7 | 22 |
| Sodium (mg) | 930 | 104 | 1034 |
Vegetarian Meal Plan
This recipe selected from the eMeals Vegetarian Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
