Heart Healthy
Instead of the usual guacamole, try this rich dip that teams creamy avocado with tender black beans and crunchy chopped veggies. We even include homemade tortilla chips!
Print Recipe
Avocado Salsa
Instead of the usual guacamole, try this rich dip that teams creamy avocado with tender black beans and crunchy chopped veggies. We even include homemade tortilla chips!
-
Servings:
16
Ingredients
-
16 corn tortillas -
1/8 teaspoon salt -
1/2 can black beans -
1 medium cucumber -
1 small green bell pepper -
1 medium celery -
2-3 tablespoon cilantro -
2 tablespoon lime juice -
1/8 teaspoon red pepper flakes -
2 medium avocados
Directions
Tip: Click on step to mark as complete.
-
Preheat the oven to 350°F. -
On a large baking sheet, arrange half the tortilla wedges in a single layer. Bake for 10 minutes, or until lightly golden. Sprinkle with 1/8 teaspoon salt. Transfer to a serving bowl. Repeat with the remaining tortilla wedges and the remaining 1/8 teaspoon salt. -
Meanwhile, in a medium serving bowl, stir together the beans, cucumber, bell pepper, celery, cilantro, lime juice, the final 1/4 teaspoon salt and red pepper flakes. Using a rubber scraper, gently fold in the avocados. Serve with the tortilla wedges.
Tip: Serving size 1/4 cup salsa and 6 chips
Nutrition Facts
Avocado Salsa
Calories
Protein
FiberNutrition Facts
| Calories | 108 | |
|---|---|---|
| Total Fat | 4.5 g | |
| Saturated Fat | 0.5 g | |
| Trans Fat | 0.0 g | |
| Polyunsaturated Fat | 1.0 g | |
| Monounsaturated Fat | 2.5 g | |
| Cholesterol | 0 mg | |
| Sodium | 88 mg | |
| Total Carbohydrate | 16 g | |
| Dietary Fiber | 4 g | |
| Sugars | 1 g | |
| Protein | 3 g | |
Dietary Exchanges
1 starch, 1/2 fat
-
Servings:
16
Ingredients
-
16 corn tortillas -
1/8 teaspoon salt -
1/2 can black beans -
1 medium cucumber -
1 small green bell pepper -
1 medium celery -
2-3 tablespoon cilantro -
2 tablespoon lime juice -
1/8 teaspoon red pepper flakes -
2 medium avocados
Directions
Tip: Click on step to mark as complete.
-
Preheat the oven to 350°F. -
On a large baking sheet, arrange half the tortilla wedges in a single layer. Bake for 10 minutes, or until lightly golden. Sprinkle with 1/8 teaspoon salt. Transfer to a serving bowl. Repeat with the remaining tortilla wedges and the remaining 1/8 teaspoon salt. -
Meanwhile, in a medium serving bowl, stir together the beans, cucumber, bell pepper, celery, cilantro, lime juice, the final 1/4 teaspoon salt and red pepper flakes. Using a rubber scraper, gently fold in the avocados. Serve with the tortilla wedges.
Tip: Serving size 1/4 cup salsa and 6 chips