Lettuce-Wrap Tacos With Black Beans And Corn - 20g Carbs, 5g Fiber, 5g Sugar
From: American Heart Association
When your grocery shopping moves outdoors to roadside produce stands
and parking lot farmers' markets, these recipes will get you from farm
to table in a jiffy. These tacos don't require any cooking, which makes
it easy for you to put together a quick lunch and be on your way.
Serves: 4
Serving Size: 2 tacos
1 cup canned no-salt-added black beans, rinsed and drained
1/2 cup frozen whole-kernel corn, thawed
1 small Italian plum (Roma) tomato, diced
1/2 small avocado, diced
2 Tbsp snipped fresh cilantro
1 Tbsp fresh lemon juice
1/2 teaspoon chili powder
8 Bibb lettuce leaves
1/2 cup shredded low-fat Monterrey Jack cheese
1/2 cup salsa (lowest sodium available)
In a small bowl, stir together the beans, corn, tomato, avocado,
cilantro, lemon juice, and chili powder.
Spoon 1/4 cup bean mixture into the center of each lettuce cup. Top
with the Monterrey Jack and salsa. For tacos, fold the sides of the
lettuce over the filling. For burritos, roll the lettuce to enclose
the filling, tucking the ends in. Secure each burrito with a toothpick.
Serves: 4
Serving Size: 2 tacos
Nutrition per Serving:
170 Calories, 6.5g Total Fat, 2.5g Saturated Fat, 0g Trans Fat,
0.5g Polyunsaturated Fat, 3g Monounsaturated Fat, 9mg Cholesterol,
202mg Sodium, 20g Carbs, 5g Fiber, 5g Sugars, 9g Protein
Dietary Exchanges: 1 1/2 starch, 1 very lean meat, 1 fat
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