Chilaquiles with Black Beans and Zucchini
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Ingredients
- 2 zucchini, sliced into half moons
- 1 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 less sodium black beans, rinsed and drained
- 1 pint grape tomatoes, halved
- 3 cups slightly crushed multigrain tortilla chips
- 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 almost 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.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
519
|
519
|
| Fat (g) | 28 | 28 |
| Sat. Fat (g) | 9 | 9 |
| Protein (g) | 19 | 19 |
| Carb (g) | 54 | 54 |
| Fiber (g) | 17 | 17 |
| Sodium (mg) | 893 | 893 |
| T. Sugs (g) | 10 | 10 |
| A. Sugs (g) | 0 | 0 |
Plant Based Meal Plan
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