To prep the bell peppers quickly, stand each on end, cut the “sides” away from the core, and then slice the sides into strips. Cut strips into desired length or into small dice. If heat isn’t an issue, use medium or hot salsa, but try to find a bottled, chunky one for this dish.
- 2 large bell peppers, cut into 1-inch strips
- 22/3 cup chopped red onion, divided
- 1 Tbs. olive oil
- 4 cups reduced-fat no-salt tortilla chips
- 1 16-oz. bottle mild chunky salsa verde, divided
- 1 cup no-salt-added black beans, liquid reserved
- 1 tsp. chili powder
- 1 cup grated 4-cheese Mexican blend
- 2 green onions, chopped (1/4 cup)
- 3/4 cup plain nonfat Greek yogurt
1 Coat medium skillet with cooking spray. Add peppers, ½ cup onion, and oil. Season vegetables with salt and pepper, if desired. Sauté 2 minutes over medium-high heat, or until some browning shows. Cover, and reduce heat to medium. Cook vegetables 3 to 4 minutes more, or until peppers are tender, stirring occasionally.
2 Add oil, chips, and all but 1⁄3 cup salsa to vegetables in skillet. Cook, stirring, 2 minutes, or until blended and chips are moistened. Spoon beans over chilaquiles (the cooked chips). Sprinkle with chili powder, then evenly with cheese. Drizzle with remaining 1⁄3 cup salsa. Cover, reduce heat to low, and cook 2 minutes, or until cheese melts and sauce is bubbling at edges. Garnish with green onions and remaining red onion. Serve with yogurt.
- Calories: 380
- Carbohydrate Content: 48 g
- Cholesterol Content: 25 mg
- Fat Content: 15 g
- Fiber Content: 9 g
- Protein Content: 14 g
- Saturated Fat Content: 5 g
- Sodium Content: 1023 mg
- Sugar Content: 10 g