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Ingredientes
- 1/2 c. lowfat sour cream
- 1/2 c. salsa
- 2 T minced cilantro (fresh coriander), divided
- 1 c. canned kidney beans, rinsed and liquid removed
- 1/2 c. cubed low-fat Monterey Jack cheese, about 3 ounce
- 2 green onions, sliced
- 8 ounce cooked London broil, sliced (about 2 c.)
- 1 sm. head iceberg lettuce, shredded
- 5 radishes, thinly sliced
- 1 sm. avocado, peeled and sliced
- 1/2 c. small pitted ripe olives
- 30 tortilla chips (about 2 ounce)
Direcciones
- In small bowl put together lowfat sour cream, salsa, and 1 tbsp cilantro; set aside.In medium bowl put together beans, cheese, green onions, and remaining 1 tbsp cilantro.
- To serve, on four individual plates arrange bean mix, beef, lettuce, radishes, avocado, olives, and tortilla chips. Serve with salad dressing. (Salad can also be arranged on large serving platter.)
- NOTE: To make lower-fat tortilla chips instead of using packaged chips, heat oven to 350 degrees. Cut each of 5 flour or possibly corn tortillas into 6 wedges. Place on lightly greased baking sheet. Spray chips with non-stick cooking spray and sprinkle with a little salt, if you like. Bake 10-12 min till crisp. Cool. Serves 4.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 139g | |
| Recipe makes 8 servings | |
| Calories 269 | |
| Calories from Fat 199 | 74% |
| Total Fat 22.12g | 28% |
| Saturated Fat 5.75g | 23% |
| Trans Fat 0.05g | |
| Cholesterol 31mg | 10% |
| Sodium 229mg | 10% |
| Potassium 331mg | 9% |
| Total Carbs 7.87g | 2% |
| Dietary Fiber 3.0g | 10% |
| Sugars 1.55g | 1% |
| Protein 10.47g | 17% |
