1 cup black beans (170 g), canned, rinsed and drained
¼ cup olive oil (60 mL)
¼ cup lime juice (60 mL)
1 clove garlic, minced
⅛ teaspoon cumin
½ teaspoon red pepper flakes
3 tablespoons fresh cilantro, chopped
½ teaspoon salt
½ teaspoon pepper
Nutrition Info
Calories 530
Fat 32g
Carbs 54g
Fiber 13g
Sugar 6g
Protein 10g
How to Make It
1. Step
Preheat the oven to 350°F (180°C).
2. Step
Pour the vegetable oil (1 teaspoon per bowl) into medium (1.2 quart) oven-proof bowls and rub around to coat the surface. Press each tortilla into a greased bowl.
3. Step
Bake for about 10 minutes, until golden brown. Let the tortilla bowls cool.
4. Step
Make 3 cuts lengthwise on each of the romaine hearts, remove the stems, and chop into smaller pieces. Rinse, drain, and place in a large salad bowl.
5. Step
Dice the tomatoes and add them to the bowl with the romaine.
6. Step
Dice the onion and add it to the salad.
7. Step
Cut the avocados in half, remove the pits, and dice. Add to the salad.
8. Step
Add the corn and black beans.
9. Step
In a small bowl or liquid measuring cup, combine the olive oil, lime juice, garlic, cumin, red pepper flakes, cilantro, salt, and pepper. Mix well.
