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Tex-Mex Salad and Fruit

Yield

Ingredients

  • 2 cups fresh spinach
  • 1 med fresh tomato
  • 1 tortilla
  • 2 med green onions
  • 1/2 cup canned black beans
  • 1 1/2 low fat or nonfat shredded cheese
  • 1 tablespoon fesh cilantro
  • 1 feta cheese
  • 1/2 med Jalapeno pepper
  • 1/2 med red bell pepper

Nutrition Information

  • calories 554
  • protein 36 g
  • carbohydrate 70 g
  • fat 18 g
  • satfat 3 g
  • sodium 520 mg
  • fiber 19 g
  • sugars 19 g
  • cholesterol 0 mg

How to Make It

  1. Rinse and chop tomato, bell pepper, onion, and cilantro; rinse and dice Jalapeno pepper. Rinse spinach well, spin or pat dry and coarsely chop. Set all vegetables aside. Lightly spray both sides of tortilla with cooking spray and toast in a non-stick pan on low heat, or bake for about 2-3 minutes in an oven pre-heated to 350 degrees F. Rinse and drain beans. Crumble feta cheese. In a bowl, mix beans with cheeses, cilantro, chopped tomato, bell pepper and onion. Place chopped spinach on top of toasted tortilla. Top spinach with bean mixture, garnish with Jalapeno pepper and serve.