Nutrition balance score
Great
Glycemic Index
37
Low
Glycemic Load
30
High
Nutrition per serving
Calories459 kcal (23%)
Total Fat11.9 g (17%)
Carbs79.8 g (31%)
Sugars23.9 g (27%)
Protein13.6 g (27%)
Sodium478.4 mg (24%)
Fiber17.7 g (63%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
3 cupsromaine lettuce
chopped
1avocado
diced
¼ cupred onion
thinly sliced
1 cupred cabbage
thinly sliced
1 cupred peppers
diced
¼ cupfresh cilantro
1 tspolive oil
optional
1 cupblack beans
cooked, drain and rinse if from a can
¼ tspground cumin
½ tspchili powder
¼ tspgarlic powder
1 cupfresh tomato salsa
recipe on the blog
0.5juice from lime
sea salt
optional
1gluten-free tortilla
corn-free and, cut into 2 inch strips
Instructions
Step 1
To make the tortilla chips, preheat oven to 400F. Line a baking sheet with parchment paper.
Step 2
Arrange the tortilla strips on the baking sheet and brush very lightly with oil (if using). Place in the oven and bake for 2-4 minutes, until golden and crisp. Remove and set aside.
Step 3
Place the black beans in a medium-sized bowl and add the ground cumin, chili powder, garlic powder and sea salt (if using). Mix well and set aside.
Step 4
Add the chopped romaine, avocado, red onion, red cabbage, red peppers, cilantro, beans and salsa to a bowl. Add the lime juice and season with sea salt (if using). Mix well before serving.
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