Chilaquiles with Black Beans and Zucchini
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 black beans, rinsed and drained
- 1 pint grape tomatoes, halved
- 1 (5.5-oz) pkg multigrain tortilla chips, lightly crushed
- 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; bring to a simmer. 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 |
575
|
575
|
| Fat (g) | 31 | 31 |
| Sat. Fat (g) | 8 | 8 |
| Protein (g) | 19 | 19 |
| Carb (g) | 61 | 61 |
| Fiber (g) | 14 | 14 |
| Sodium (mg) | 1141 | 1141 |
| T. Sugs (g) | 10 | 10 |
| A. Sugs (g) | 0 | 0 |
Plant Based Meal Plan
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