Recipe Instructions:
Ingredients
1 tablespoon olive oil 1 cup chopped white onion 1 cup fresh corn kernels 1 tablespoon chili powder 2 cups multicolored cherry tomatoes, halved 1 (15-oz.) can no-salt-added black beans, drained and rinsed 1 (15-oz.) can no-salt-added pinto beans, drained and rinsed 2 tablespoons fresh lime juice 6 cups chopped iceberg lettuce 1 large avocado, peeled and chopped 1 cup tortilla strips 1/4 cup crema Chopped fresh cilantro leaves (optional)
How to Make It
1. Heat oil in a large nonstick skillet over medium. Add onion and corn; cook, stirring occasionally, until onions turn translucent, about 5 minutes. Stir in chili powder; cook until fragrant, about 1 minute. Add tomatoes, black beans, and pinto beans; cook, stirring occasionally, until tomato juice has almost completely evaporated, about 10 minutes. Remove skillet from heat and stir in lime juice; set aside to cool slightly at room temperature, about 5 minutes.
2. Place lettuce in bowls and spoon bean mixture over lettuce. Top with avocado and tortilla strips, and drizzle evenly with crema. Garnish with cilantro, if desired.
