We’ve all been there. We’re in a rush and we need food fast, so we resort to frozen or fast food dinners that might, if we admit it, be a little less than nourishing.
It doesn’t have to be like that. Quick can be healthy! This enchilada salad proves it. Full of color and important nutrients, it’ll satisfy hunger while maintaining deliciousness. Perfect.
Here goes:
Enchilada Salad:
Ingredients:
- chopped lettuce
- baby spinach
- prepared dried black beans OR drained/rinsed canned black beans (heated)
- 1 red pepper
- 1 yellow pepper
- 1 sweet OR red onion
- 1 spiralized zucchini
- 1 cup frozen corn (heated)
- grated cheese of your choice
- Extra virgin olive oil, avocado oil or oil of your choice
- dressing (if you choose)
Directions:
- prepare lettuce and spinach as the base for the salad
- bring the oil to heat, add peppers and onion and saute until grilled to your taste
- add the zucchini and saute for an additional 1-2 minutes
- add sauteed veggies, corn and black beans to lettuce mix
- sprinkle some cheese on top
- enjoy
Packed with numerous micro nutrients, this salad will leave you full. If you’d like, add grilled chicken or steak to make everyone in the family happy 🙂
Enjoy!
Take Two 
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