1 large red pepper, coarsely chopped (about 1 ½ cups)
2 cups coarsely chopped kale
1 can (15.5 oz.) chili beans
1/12 cups shredded Mexican blend cheese
3 green onions, chopped
Directions
Preheat oven to 425°F. Arrange zucchini and red pepper on baking sheet and drizzle with ¼ cup Skinnygirl Chipotle Ranch Dressing. Toss to coat. Bake 10 minutes.
Toss kale with remaining Dressing. Arrange over zucchini and peppers and bake 5 minutes or until vegetables are tender and kale is crispy.
Spread tortilla chips in an even over large baking sheet.
Spread beans evenly over chips then top vegetables and cheese.
Bake 5 minutes or until cheese is melted. Sprinkle with green onion and drizzle with additional dressing.
Prep Time: 15 minutes 
Yield: 6 servings 
