https://tops.ads.webstophq.com/Recipes/Detail/8346/
Yield: 8 servings
1 | cup | cooked quinoa | |
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1 | cup | canned black beans, drained and rinsed | |
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1/2 | cup | shredded Tex Mex cheese blend | |
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1/2 | cup | corn kernels, cooked | |
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3/4 | cup | salsa, divided | |
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2 | tablespoons | lime juice | |
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1/4 | teaspoon | chipotle powder | |
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1/2 | teaspoon | ground cumin | |
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1/2 | teaspoon each | salt and pepper, divided | |
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8 | leaves | Foxy or Foxy Organic Romaine Hearts | |
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1 | ripe avocado, peeled, pitted and chopped | ||
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2 | green onions, thinly sliced | ||
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Toss together quinoa, black beans, cheese, corn, 1/4 cup salsa, lime juice, chipotle powder, cumin, and half each of the salt and pepper; divide among romaine leaves.
Top with avocado, remaining salsa, and green onions; sprinkle with remaining salt and pepper.
Add 1 seeded diced jalapeo pepper to filling if desired.
Substitute Monterey Jack or Cheddar cheese for Tex Mex cheese blend if desired.
Please note that some ingredients and brands may not be available in every store.
https://tops.ads.webstophq.com/Recipes/Detail/8346/
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