15 oz black beans (425 g), 1 can, drained and rinsed
1 cup frozen corn (175 g), defrosted
salt, to taste
olive oil, to taste
1 avocado, mashed
1 clove garlic, minced
2 teaspoons lemon juice
3 tablespoons olive oil
salt, to taste
pepper, to taste
4 tablespoons water
tortilla, to serve, optional
Nutrition Info
Calories 519
Fat 26g
Carbs 60g
Fiber 15g
Sugar 4g
Protein 15g
How to Make It
1. Step
In a medium saucepan, combine quinoa and water, and bring to a boil over high heat. Reduce heat to low, cover with a lid, and simmer for 10 minutes.
2. Step
Add in salsa and cumin, and cover for 5 more minutes or until quinoa is fluffy.
3. Step
Add in black beans, corn, salt, and olive oil, and stir until combined.
4. Step
For the avocado dressing, combine avocado, garlic, lemon juice, olive oil, salt, and pepper in liquid measuring cup and whisk until smooth.
5. Step
Whisk in water a little bit at a time until desired consistency is reached. 6. For extra smooth consistency, process all ingredients in blender or food processor.
6. Step
Portion out into 4 containers and refrigerate for up to 5 days.
