Directions:
- Heat oil in 12-inch skillet over high heat. Add bell pepper and zucchini; stir-fry about 2 minutes or until vegetables are crisp-tender.
- Stir in beans and 1/2 cup of the salsa; cook until hot. Remove mixture from skillet.
- Wipe skillet clean. Arrange tortilla chips in a single layer in skillet. Spoon vegetable mixture onto chips. Sprinkle with cheese.
- Cover and cook over medium-high heat about 5 minutes or until cheese is melted. Sprinkle with olives. Serve with remaining 1/2 cup salsa.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 621.98 Kcal (2604 kJ) | ||
| Calories from fat | 334.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 37.14g | 57% | |
|---|---|---|---|
| Cholesterol | 78.97mg | 26% | |
| Sodium | 1789.77mg | 75% | |
| Potassium | 654.39mg | 14% | |
| Total Carbs | 42.02g | 14% | |
| Sugars | 7.94g | 32% | |
| Dietary Fiber | 9.6g | 38% | |
| Protein | 28.05g | 56% | |
| Vitamin C | 67.4mg | 112% | |
| Vitamin A | 2.1mg | 69% | |
| Iron | 21.5mg | 119% | |
| Calcium | 729.1mg | 73% | |
| Amount Per 100 g | |||
| Calories | 147.47 Kcal (617 kJ) | ||
| Calories from fat | 79.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.81g | 57% | |
|---|---|---|---|
| Cholesterol | 18.72mg | 26% | |
| Sodium | 424.35mg | 75% | |
| Potassium | 155.15mg | 14% | |
| Total Carbs | 9.96g | 14% | |
| Sugars | 1.88g | 32% | |
| Dietary Fiber | 2.28g | 38% | |
| Protein | 6.65g | 56% | |
| Vitamin C | 16mg | 112% | |
| Vitamin A | 0.5mg | 69% | |
| Iron | 5.1mg | 119% | |
| Calcium | 172.9mg | 73% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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