Chilaquiles with Black Beans and Zucchini

These plant-based chilaquiles will be the start to your morning that you need!

TOTAL TIME20 Minutes


  • 2 zucchini, sliced into half moons 
  • 1 bell pepper, diced 
  • 1 onion, halved and sliced 
  • 2 Tbsp olive oil 
  • 2 (8-oz) pouches mild red chile enchilada sauce 
  • 2 (15-oz) cans less sodium black beans, rinsed and drained 
  • 1 pint grape tomatoes, halved 
  • 3 cups slightly crushed multigrain tortilla chips 
  • 1½ cups shredded sharp Cheddar cheese 
  • 2 avocados, sliced 
  • 1/2 cup of Fresh Cravings Restaurant Style Salsa


  1. Cook zucchini, bell pepper, and onion in hot oil in a large skillet over medium-high heat 5 to 7 minutes or until almost tender. Add enchilada sauce; cover and cook 5 to 6 minutes or until simmering. Stir in beans, tomatoes, and chips. 
  2. Sprinkle with cheese. Cover and cook 4 to 5 minutes or until cheese is melted. Top with avocado.