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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

A Message from our Provider:

“God grades on the cross, not the curve.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
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


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