Taco Salad Remix with Spicy Avocado Cream
Ingredients
Sweet Potatoes
-
2
pieces
sweet potatoes
-
cooking spray
-
sea salt
-
smoked paprika
-
cumin
-
chipotle chili pepper
Tortilla Chips
-
4
pieces
corn tortillas
-
sea salt
Onions, Peppers and Beans
-
½
medium
onion
-
1
clove
garlic
-
1 ½
cups
sliced bell peppers
-
1
can
black beans
-
salt
-
pepper
Spicy Avocado Cream
-
½
piece
avocado
-
¼
cup
greek yogurt
-
1-2
teaspoons
smoked chipotle Tabasco sauce
-
1-2
tablespoons
water
-
½
teaspoon
lemon juice (optional)
-
½
teaspoon
sea salt
Salad Assembly
-
chopped romaine
-
cheese (optional)
Instructions
- Preheat the oven to 375°F and roast the cubed sweet potatoes for 35-40 minutes, stirring halfway through.
- Preheat the oven to 400°F. Slice the corn tortillas into chip shapes, place on a baking sheet, and bake for 10-12 minutes until crispy.
- In a skillet, sauté the sliced onion for about 8 minutes until lightly browned, then add minced garlic and cook for a couple more minutes.
- Add sliced bell peppers to the skillet and cook until heated through, then stir in the drained black beans and season with salt and pepper.
- In a food processor, combine avocado, Greek yogurt, chipotle Tabasco sauce, water, lemon juice (if using), and sea salt until smooth.
- Assemble the salad by placing chopped romaine on a plate, surrounding it with tortilla chips, and topping with the bean mixture, sweet potatoes, and avocado cream. Garnish with cheese if desired.
Nutrition Facts (estimated)
Servings
2-3
Calories
350
Total fat
15g
Total carbohydrates
45g
Total protein
12g
Sodium
500mg
Cholesterol
10mg
You might also like