Ingredients
- 1/2 cup onion, chopped
- (Optional)1 zucchini, cut into half-moons
- 1 clove garlic, minced
- 1 tbsp olive oil
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup corn
- 1 cup diced tomatoes
- 1 (10 oz) can green enchilada sauce
- 1 cup shredded Mexican-blend cheese
Steps
- Cook onion, zucchini, and garlic in hot oil in large skillet over medium-high heat, stirring occasionally, 6 minutes or until tender
- Stir in beans, corn and tomatoes; cook, stirring occasionally, 10 minutes. stir in enchilada sauce.
- Sprinkle with cheese. Cover and cook 3 minutes or until cheese is melted
- serve with scoops chips
- 25 Chips - 500 Calories