| Zutat |
Menge |
Kalorien |
| Avocado |
150g |
240kcal |
| Bohnen Pinto, rohe reife Samen |
425.25g |
1476kcal |
| Olivenöl |
14g |
124kcal |
| Chilipulver |
8g |
23kcal |
| Zwiebeln, weiß, roh |
120g |
43kcal |
| Salat, Eisbergsalat (einschließlich knackiger Sorten), roh |
255g |
36kcal |
| Kirschtomaten, roh |
488g |
88kcal |
| Mais, süß, weiß, in Dosen, ganze Körner, abgetropfte Feststoffe |
250g |
168kcal |
| Tortillas, fertig zum Backen oder Braten, Mais, ohne Salzzusatz |
151g |
335kcal |
| Limettensaft |
30.68g |
8kcal |
| Bohnen, schwarz, reife Samen, in Dosen, natriumarm |
425.25g |
387kcal |
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.
