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Ingredientes
- 1 ounce extra virgin olive oil
- 8 ounce red onion peeled, sliced
- 2 x garlic cloves chopped
- 4 x avocados peeled, diced
- 1/2 ounce cilantro minced
- 1 x jalapeno pepper stemmed, cored, and diced small
- 4 ounce roasted corn kernels (roasted on the cob)
- 4 ounce black beans cooked, liquid removed
- 1 ounce fresh lime juice
- 1 tsp kosher salt
- 12 x corn tortillas cut 2" round pcs
- 2 ounce queso cotija grated
Direcciones
- On a sheet pan lay out red onions rings and coat with extra virgin olive oil. Season with salt and grill onions till soft and tender. After chilling, dice small.
- In a medium mixing bowl mix together red onions, garlic, avocado, cilantro, jalapeno, corn kernels and black beans (being careful not break up avocados). Season with lime juice and kosher salt. Refrigerateand set aside.
- Drop tortillas into 350 degree frying oil. Press each tortilla down with 2-oz ladle to create a c.. Do them one by one. Remove with slotted spoon.
- On a tray or possibly 8 plates lay out tortilla c.. Then fill c. with avocado roast corn salad and garnish with queso cotija.
- This recipe yields 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 153g | |
| Recipe makes 8 servings | |
| Calories 269 | |
| Calories from Fat 130 | 48% |
| Total Fat 14.63g | 18% |
| Saturated Fat 2.13g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 312mg | 13% |
| Potassium 662mg | 19% |
| Total Carbs 31.66g | 8% |
| Dietary Fiber 9.1g | 30% |
| Sugars 2.63g | 2% |
| Protein 6.6g | 11% |
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