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Ingredientes
- 1 1/2 c. Minced tomatoes (peeling is optional)
- 1/2 c. Chopped red onion
- 1/2 c. Chopped red bell pepper
- 1/2 c. Chopped green bell pepper
- 3 Tbsp. Chopped cilantro (optional)
- 1 x Garlic clove, chopped
- 3 Tbsp. Extra-virgin extra virgin olive oil Chili pwdr and cayenne to taste
- 1 lrg Avocado
- 2 tsp Lemon juice
- 1/2 tsp Grnd cumin
- 1/4 tsp Dry oregano
- 4 c. Shredded Iceberg lettuce
- 4 c. Shredded Romaine lettuce
- 1 c. Corn, cut from cob and steamed with 1/4 c. green onions
- 1 c. Alfalfa sprouts
- 1/4 c. Finely grated carrot
- 1 c. Cubed tomato
- 1 1/2 c. Refried pinto beans, heated
- 3 x Corn tortillas, heated on a dry skillet till soft Olives, for garnish
Direcciones
- 1. Prepare salsa by combining the minced and chopped ingredients. Stir in the extra virgin olive oil and seasonings.
- 2. Prepare guacamole by mashing the avocado in a bowl and mixing in the other ingredients.
- 3. Place the shredded lettuces in a large salad bowl.
- Add in the corn mix, alfalfa sprouts, carrot and tomato. Add in 3/4 c. of the salsa and toss well.
- 4. Place warm tortillas on 3 large salad plates. Top with refried beans and equal portions of salad. Top with guacamole. Drizzle extra salsa over the top and garnish with olives.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 432g | |
| Recipe makes 3 servings | |
| Calories 185 | |
| Calories from Fat 57 | 31% |
| Total Fat 6.49g | 8% |
| Saturated Fat 0.94g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 45mg | 2% |
| Potassium 961mg | 27% |
| Total Carbs 30.42g | 8% |
| Dietary Fiber 9.3g | 31% |
| Sugars 9.97g | 7% |
| Protein 6.2g | 10% |
