An inexpensive way to fuel up on zesty beans with Southwestern flavors, this dish works equally well heated on the stove, with the cheese swirled throughout as it melts. A complete meal, especially when served with tortillas and a side of sliced tomatoes, this dish calls only for herb tea and a fruit sorbet for dessert.
- Preheat oven to 425F.
- Heat oil in large skillet over medium heat. Sauté onion until translucent, about 5 minutes. Add “meatballs,” and sauté 2 to 3 minutes more. Remove from heat, and set aside.
- Combine beans in 2-qt. baking dish. Stir in 1 cup salsa, chili powder, salt and pepper. Stir in onions and “meatballs,” and top with shredded cheese.
- Bake 10 to 12 minutes, or until mixture is heated through. Remove from oven, spoon remaining 1 cup salsa over cheese, sprinkle crushed taco chips on salsa and garnish with diced avocado.
- Serving Size: SERVES 6
- Calories: 520
- Protein Content: 26 g
- Saturated Fat Content: 2 g