1 (15-ounce) can organic black beans, rinsed and drained
1/2 teaspoon kosher salt, divided
2 cups thinly sliced romaine lettuce
1 cup chopped plum tomato
1 cup chopped peeled avocado
How to Make It
Preheat broiler to high.
Arrange corn in a single layer on a heavy-duty baking sheet; broil 6 minutes or until lightly browned, stirring once.
Arrange crackers in a single layer on a baking sheet; top evenly with cheddar and Monterey Jack cheeses. Broil 3 minutes or until cheese is bubbly and crackers are lightly toasted. Divide crackers evenly among 4 plates. Combine salsa, cream cheese, and beans in a food processor. Add 1/4 teaspoon salt to salsa mixture; pulse until mixture is chunky and well blended.
Arrange 1/2 cup lettuce over each serving, and top each with about 6 tablespoons bean mixture, 1/4 cup corn, 1/4 cup tomato, and 1/4 cup avocado. Sprinkle evenly with remaining 1/4 teaspoon salt.
These crackers are light and delicious. Even my meat-loving family loved this vegetarian meal. The first time I made it, my crackers burned. So, the next time, I only broiled them for about one minute.
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