| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Tex-Mex | Main dish, Tex-mex, Vegan, Vegetarian | 3 | Servings |
INGREDIENTS
| 1 1/2 | c | Chopped tomatoes, peeling is |
| optional | ||
| 1/2 | c | Minced red onion |
| 1/2 | c | Minced red bell pepper |
| 1/2 | c | Minced green bell pepper |
| 3 | T | Minced cilantro, optional |
| 1 | Garlic clove, minced | |
| 3 | T | Extra-virgin olive oil |
| Chili powder and cayenne to | ||
| taste | ||
| 1 | Avocado | |
| 2 | t | Lemon juice |
| 1/2 | t | Ground cumin |
| 1/4 | t | Dried oregano |
| 4 | c | Shredded Iceberg lettuce |
| 4 | c | Shredded Romaine lettuce |
| 1 | c | Corn, cut from cob and |
| steamed with 1/4 cup | ||
| 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 | Corn tortillas, heated on a | |
| dry skillet until soft | ||
| Olives, for garnish |
INSTRUCTIONS
Prepare salsa by combining the chopped and minced ingredients. Stir in the olive oil and seasonings. Prepare guacamole by mashing the avocado in a bowl and mixing in the other ingredients. Place the shredded lettuces in a large salad bowl. Add the corn mixture, alfalfa sprouts, carrot and tomato. Add 3/4 cup of the salsa and toss well. Place hot 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. From The American Vegetarian Cookbook by Marilyn Diamond From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 242
Calories From Fat: 51
Total Fat: 6g
Cholesterol: 0mg
Sodium: 557.9mg
Potassium: 995.4mg
Carbohydrates: 45.2g
Fiber: 10g
Sugar: 10.2g
Protein: 7.9g