Ingredients:
Corn Tortilla chips
1 1/2 cups or more enchilada sauce, warmed
1 can refried beans, warmed
1 1/2 cups shredded cheese (I used mild cheddar and Monterey Jack)
Saute ingredients:
1/2 yellow onion, finely diced
2 cloves garlic, minced
1/2 red bell pepper, diced
2 small zucchini one green, one yellow, diced
1 jalapeño, diced
1 tbsp. olive oil
salt
Garnish:
1 tomato, diced
1 avocado, cut into cubes
1 small handful cilantro, chopped
1/2 lime
2 green onion, sliced
sour cream
Directions:
If you are making the enchilada sauce and beans from scratch or from a can, make sure they are hot before putting this recipe together.
Heat a frying pan over medium heat. Add the olive oil and the onion and sauté for 5 minutes stirring frequently.
Add the bell pepper and jalapeño and sauté for an additional 5 min.
Then add the zucchini and salt to taste. Saute for 3 minutes longer.
Add the garlic and sauté for 1 minute more stirring frequently.
Layer the chips in an oven proof dish. Drizzle the enchiladas sauce over all the chips. Don’t use too much or the chips will become soggy.
Drop little dollops of beans over the sauce followed by the sautéed vegetables. I like to use my hands to sprinkle them all around.
Top everything with the grated cheese. Place the dish under the broiler in the oven for just a few minutes until the cheese is melted.
Once this comes out of the oven, sprinkle the chopped tomato and green onion, followed by the avocado chunks, sour cream, chopped cilantro and finishing with a squeeze of lime.
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