1 (15-ounce) can no-salt-added black beans, rinsed and drained
2 tablespoons white wine vinegar
1 tablespoon lime juice
1 teaspoon chili powder
1 teaspoon vegetable oil
1/4 teaspoon salt
1/4 teaspoon ground red pepper
8 cups thinly sliced romaine lettuce leaves
1 cup (4 ounces) shredded reduced-fat Cheddar cheese
1 cup seeded, diced tomato
1/4 cup minced fresh cilantro
2 tablespoons sliced ripe olives
1/2 cup nonfat sour cream
How to Make It
Coat tortillas on both sides with cooking spray; cut into 1/4-inch-wide strips. Place in a single layer on an ungreased baking sheet; bake at 400° for 15 minutes.
Coat a nonstick skillet with cooking spray; place over medium heat until hot. Add turkey and next 3 ingredients; cook over medium heat until turkey is done, stirring until it crumbles. Stir in chili powder, cumin, and beans; cook until thoroughly heated. Set aside.
Combine vinegar and next 5 ingredients; cover and shake vigorously.
Combine lettuce and vinaigrette. Place 2 cups lettuce mixture on each plate. Spoon turkey mixture over lettuce. Top with cheese and remaining 4 ingredients; serve with tortilla strips.
Oxmoor House Cooking Light Collection
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