Ingredients
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1 medium zucchini
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2 tbsp olive oil
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1/2 cup diced onions
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1 (12 oz) pkg sliced mixed mini sweet peppers
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1 tbsp chili powder
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1 (16 oz) canned reduced-sodium kidney beans, drained and rinsed
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1 (28 oz) can crushed tomatoes
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1 1/2 cups Nature's Promise ® organic shredded Mexican cheese blend
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2 cups tortilla chips
Steps
1
Preheat oven to 425°F. Coarsely grate the zucchini on a box grater.
2
In a large pot, heat the oil on medium-high. Add the onions and peppers. Season with salt. Cook 5–6 min., until almost tender, stirring often. Add zucchini and chili powder. Cook 2 min., stirring often.
3
Into pot, stir the kidney beans and tomatoes. Season with salt and pepper to taste. Transfer mixture to a 2½-qt baking dish. Top with ¾ cup cheese and the chips. Sprinkle with remaining ¾ cup cheese.
4
Bake 15–20 min., until cheese is melted.
