Vegetable Nachos Grande
Chili-Lime Fruit Salad
Ingredients
- 2 red bell peppers, diced
- 1 poblano pepper, diced
- 1 onion, diced
- 2 Tbsp olive oil
- 1 Tbsp less sodium taco seasoning
- 1 (16-oz) can vegetarian refried pinto beans
- 1 (13-oz) pkg tortilla chips
- 1 (8-oz) pkg shredded Monterey Jack cheese
- 1 (8-oz) pkg shredded romaine lettuce
- 2 avocados, sliced
- 1 cup refrigerated salsa
Instructions
- Preheat oven to 400°F. Sauté both peppers and onion in hot oil in a large skillet over medium-high heat 8 minutes or until tender. Stir in seasoning.
- Meanwhile, heat beans according to package directions.
- Spread tortilla chips on 2 foil-lined rimmed baking sheets; top with beans, pepper mixture, and cheese.
- Bake 5 to 6 minutes or until cheese melts; top with lettuce and avocados. Serve with salsa.
Side Dish Ingredients
- 1 (20-oz) can pineapple chunks in juice, drained
- 1 (16-oz) pkg cantaloupe chunks
- 2 tsp lime zest
- 1 Tbsp lime juice
- ½ tsp chili powder
Side Dish Instructions
- Toss together all ingredients in a large bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
698
|
82
|
780
|
| Fat (g) | 40 | 0 | 40 |
| Sat. Fat (g) | 11 | 0 | 11 |
| Protein (g) | 20 | 1 | 21 |
| Carb (g) | 70 | 19 | 89 |
| Fiber (g) | 13 | 2 | 15 |
| Sodium (mg) | 831 | 19 | 850 |
| T. Sugs (g) | 7 | 17 | 24 |
| A. Sugs (g) | 0 | 0 | 0 |
Plant Based Meal Plan
This recipe selected from the eMeals Plant Based Meal Plan.
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