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Ingredientes
- 3/4 tsp Grnd cumin
- 1 Tbsp. Wine vinegar, or possibly to taste
- 3 Tbsp. Extra virgin olive oil A, (15- to 16-oz) can black beans, rinsed and liquid removed
- 1/4 c. Minced liquid removed sun-dry tomatoes packed in oil
- 1 x Avocado, (preferably California)
- 1 x Scallion, minced Vegetable oil for frying the tortillas Two, (7-inch) corn tortillas Sufficient inner leaves of curly endives, (chicory), torn into pcs, washed well,and spun dry, to measure 3 c.
- 1/3 c. Thinly sliced red cabbage
Direcciones
- In a small bowl whisk together the cumin, the vinegar, and salt to taste and whisk in the extra virgin olive oil. In a bowl combine the beans, the tomatoes, the avocado, peeled, pitted, and cubed, and the scallion, stir in about two thirds of 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. In another bowl toss the curly endive and the cabbage with the remaining dressing and salt and pepper to taste.
- Divide the tortillas between 2 plates, top them with the black bean mix, and divide the curly endive salad between the plates.
- Serves 2.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 258g | |
| Calories 653 | |
| Calories from Fat 573 | 88% |
| Total Fat 64.71g | 81% |
| Saturated Fat 9.05g | 36% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 94mg | 4% |
| Potassium 1205mg | 34% |
| Total Carbs 21.19g | 6% |
| Dietary Fiber 11.8g | 39% |
| Sugars 2.03g | 1% |
| Protein 4.97g | 8% |
