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Ingredientes
- 1 tsp Grnd cumin
- 1 1/2 Tbsp. Wine vinegar or possibly to taste
- 1/4 c. Extra virgin olive oil
- 2 can Black beans - (15 ounce ea) liquid removed, rinsed
- 1/3 c. Minced, liquid removed, oil-packed sun-dry tomatoes
- 1 x Avocado peeled, pitted, and cubed
- 2 x Scallions minced Salt to taste Freshly-grnd black pepper to taste Vegetable oil for frying tortillas
- 4 x Corn tortillas - (7" dia)
Direcciones
- In a small bowl whisk together cumin, vinegar, and salt to taste and whisk in the extra virgin olive oil.
- In a bowl, combine the beans, tomatoes, avocado, and the scallion, stir in the dressing and salt and pepper to taste, and toss the mix well.
- In a small skillet heat 1/2-inch of the vegetable oil over moderately-high heat till it is warm but not smoking and in it fry the tortillas, 1 at a time, for 1 minute, or possibly till they are crisp and golden brown, transferring them as they are fried to paper towels to drain. Divide the tortillas between 4 plates, and top them with the black bean mix.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 261g | |
| Recipe makes 4 servings | |
| Calories 841 | |
| Calories from Fat 191 | 23% |
| Total Fat 21.74g | 27% |
| Saturated Fat 3.36g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 23mg | 1% |
| Potassium 2929mg | 84% |
| Total Carbs 125.57g | 33% |
| Dietary Fiber 31.4g | 105% |
| Sugars 4.43g | 3% |
| Protein 41.28g | 66% |
