Crispy Salad Tortillas
Tomato and Avocado Slices
Ingredients
- 2 cups torn romaine lettuce
- ¾ cup canned no-salt-added black beans, drained and rinsed
- ½ large red bell pepper, thinly sliced
- ¼ cup thinly sliced red onion
- ¼ cup chopped fresh cilantro
- 2 tsp extra-virgin olive oil
- 2 tsp apple cider vinegar
- ¼ tsp salt
- 4 (6-inch) corn tortillas
- ½ cup shredded reduced-fat Mexican blend cheese
Instructions
- Preheat broiler. Toss together lettuce, beans, bell pepper, onion, cilantro, oil, vinegar and salt in a medium bowl.
- Arrange tortillas on a baking sheet; sprinkle with cheese. Broil 2 minutes or until cheese melts.
- Let stand on baking sheet 2 minutes.
- Top tortillas evenly with lettuce mixture.
Side Dish Ingredients
- 2 cups sliced tomatoes
- 1 ripe avocado, sliced
- Juice of ½ lemon
- ⅛ tsp salt
- ⅛ tsp pepper
Side Dish Instructions
- Arrange tomato and avocado slices on a plate; squeeze lemon juice over tomato and avocado. Sprinkle with salt and pepper.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
340
|
150
|
490
|
| Fat (g) | 12 | 11 | 23 |
| Sat. Fat (g) | 0 | 0 | 0 |
| Protein (g) | 18 | 3 | 21 |
| Carb (g) | 44 | 14 | 58 |
| Fiber (g) | 10 | 7 | 17 |
| Sodium (mg) | 540 | 160 | 700 |
Heart Healthy Meal Plan
This recipe selected from the eMeals Heart Healthy Meal Plan.
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