| Ingredient |
Amount |
Calories |
| Avocados |
150g |
240kcal |
| Beans pinto, raw mature seeds |
425.25g |
1476kcal |
| Olive oil |
14g |
124kcal |
| Chili powder |
8g |
23kcal |
| Onions, white, raw |
120g |
43kcal |
| Lettuce, iceberg (includes crisphead types), raw |
255g |
36kcal |
| Tomatoes, Cherry, Raw |
488g |
88kcal |
| Corn, sweet, white, canned, whole kernel, drained solids |
250g |
168kcal |
| Tortillas, ready-to-bake or -fry, corn, without added salt |
151g |
335kcal |
| Lime juice |
30.68g |
8kcal |
| Beans, black, mature seeds, canned, low 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.
