Ingredients
- 3 medium tomatoes, diced
- 1 small yellow onion, diced
- 2 jalapeños, finely diced
- 1 cup fresh minced cilantro, divided
- 2 limes, juiced, divided
- 2 ripe avocadoes, diced
- 1 (15 oz) can no-salt-added black beans, drained & rinsed
- 2 Tbsp water
- 1 1/2 cups shredded reduced-fat cheddar cheese
- 1 1/2 cups plain non-fat Greek yogurt
Preparation
- In a large bowl, combine tomatoes, onion, jalapeños & half of the cilantro. Stir in juice of one lime. Set aside.
- In a medium bowl, mash together avocadoes, remaining cilantro & lime juice.
- In a square casserole dish, add beans & water. Mash with a fork to make slightly chunky layer of beans. Sprinkle cheese over beans. Evenly spread avocado mixture. Layer yogurt on top. Spoon tomato mixture over top.
- Serve immediately with multi-grain tortilla chips.
Tips
Serve any extra tomato mixture as pico de gallo!
Nutrition Facts
12 servings per recipe | |
Serving size | (146g) |
Amount per serving Calories |
130 |
% Daily Value* |
|
Total Fat 7g | 9% |
Saturated Fat 2g | 10% |
Trans Fat 0g | |
Cholesterol 10mg | 3% |
Sodium 120mg
|
5% |
Total Carbohydrate 11g | 4% |
Dietary Fiber 4g | 14% |
Total Sugars 2g | |
Includes 0g Added Sugars |
0% |
Protein g | |
Vitamin D 0mcg | 0% |
Calcium 184mg | 15% |
Iron 1mg | 6% |
Potassium 344mg | 8% |
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
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