1 medium avocado, mashed
8 Tbsp. fresh salsa pico de gallo
1 can black Beans
4 servings brown rice
1 cup cooked corn kernels
4 (6-inch) corn tortillas
Directions
Combine mashed avocado and fresh salsa
in small bowl; mix well, Set aside.
Mix black beans and rice together.
Top 1 tortilla with: 1/8 cup avocado, 1/4 cup bean/rice mixture, 1 Tab corn, 2 Tab Pico de Gallo
Servings per person: 2 tortillas
Fresh Pico de Gallo
1 small onion
1/2 cup (125 mL) loosely packed fresh cilantro
2 tbsp (30 mL) fresh lemon juice
2 garlic cloves, peeled
1/2 tsp (2 mL) salt
2 cups (500 mL) tomatoes, divided
Directions:
1. Cut onion into quarters. Combine onion, jalapeño,
cilantro, lemon juice, garlic and salt in a Food Processor
or blender; blend until coarsely chopped.
2. Add half of the tomatoes; blend until coarsely
chopped, removing lid and scraping down sides of as necessary.
Add remaining tomatoes; pump handle to chop to desired consistency.
Yield: 10 servings (about 2½ cups)
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