Beef and Black Bean Enchilada Verde Bake
Apple-Pepita Chopped Salad
Ingredients
- 1 lb ground sirloin
- 2 (10-oz) cans green enchilada sauce
- 10 corn tortillas
- 1 (15-oz) can black beans, rinsed and drained
- 1 cup shredded Monterey Jack cheese
- ½ cup crumbled cotija cheese
- ½ cup thinly sliced red onion
- ½ cup sour cream
Instructions
- Preheat oven to 350°F. Cook beef in a large skillet over medium-high heat 5 to 6 minutes or until browned and crumbly.
- Coat an 11- x 7-inch baking dish with cooking spray. Pour ¼ cup sauce in dish. Top with 5 tortillas, tearing as needed to fit. Top with beef, beans, ¾ cup sauce, and Monterey Jack cheese. Top with 5 tortillas, tearing to fit, as needed. Pour remaining can of sauce over tortillas.
- Bake 15 minutes or until sauce is bubbly. Sprinkle with cotija cheese and onion. Serve with sour cream.
Side Dish Ingredients
- 2 Honeycrisp apples, thinly sliced
- 3 Tbsp lime juice, divided
- 1 (5-oz) pkg arugula
- 2 cups tricolor coleslaw, coarsely chopped
- ⅓ cup olive oil vinaigrette
- ¼ cup roasted, salted pepitas
- ¼ tsp pepper
Side Dish Instructions
- Toss together apples and 1 Tbsp lime juice in a large bowl. Add arugula, slaw, vinaigrette, pepitas, 2 Tbsp lime juice, and pepper; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
456
|
112
|
568
|
| Fat (g) | 22 | 7 | 29 |
| Sat. Fat (g) | 10 | 1 | 11 |
| Protein (g) | 27 | 2 | 29 |
| Carb (g) | 37 | 12 | 49 |
| Fiber (g) | 5 | 3 | 8 |
| Sodium (mg) | 882 | 113 | 995 |
| T. Sugs (g) | 4 | 7 | 11 |
| A. Sugs (g) | 2 | 0 | 2 |
Quick & Healthy Meal Plan
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