| Ingrédient |
Quantité |
Calories |
| Avocats |
150g |
240kcal |
| Haricots pinto |
425.25g |
1476kcal |
| Huile d'olive |
14g |
124kcal |
| Poudre de chili |
8g |
23kcal |
| Oignons blancs, crus |
120g |
43kcal |
| Laitue, iceberg (y compris les types croustillants), crue |
255g |
36kcal |
| Tomates cerises, crues |
488g |
88kcal |
| Maïs doux, blanc, en conserve, grains entiers, solides égouttés |
250g |
168kcal |
| Tortillas, prêtes à cuire ou à frire, maïs, sans sel ajouté |
151g |
335kcal |
| Jus de citron vert |
30.68g |
8kcal |
| Haricots, noirs, graines mûres, en conserve, à faible teneur en sodium |
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.
