with Radish Tomato Salsa, Cheese & Guacamole
Lettuce celebrate! Dinner tonight has rich black beans and peppery poblanos in a savory, Tex-Mex sauce balanced by cheese (two kinds!), plus creamy guac and tangy sour cream (yay!)—it’s like having tacos but with crisp romaine leaves in place of carby tortillas (heck, yeah!). Top the wraps with a zippy salsa that’s got finely diced radishes for some extra crunch and pop (mmm hmm!). Rejoice in this one-pan wonder and feel free to fist pump after every bite.
Allergens
Utensils
Tags
Roma Tomato
1 unit
Radishes
3 unit
Scallions
2 unit
Cilantro
0.25 ounce
White Wine Vinegar
5 teaspoon
Poblano Pepper
1 unit
Black Beans
13.4 ounce
Baby Lettuce
1 unit
Tex-Mex Paste
1 unit
Mexican Cheese Blend
0.5 cup
Sour Cream
4 tablespoon
Guacamole
4 tablespoon
Monterey Jack Cheese
0.25 cup
Butter
1 tablespoon
Salt
Pepper
• Wash and dry produce. • Finely dice tomato. Trim and finely dice radishes. Trim and thinly slice scallions, separating whites from greens. Roughly chop cilantro. Core, deseed, and dice poblano into ½-inch pieces. Drain and rinse beans. Trim and discard root end from lettuce; separate leaves.
• In a medium bowl, combine tomato, radishes, scallion greens, half the cilantro, and 1 tsp vinegar (2 tsp for 4 servings). Season generously with salt and pepper.
• Heat 1 TBSP butter (2 TBSP for 4 servings) in a large pan over medium-high heat. Add poblano, scallion whites, and a big pinch of salt. Cook, stirring occasionally, until softened, 3-4 minutes. • Stir in beans, Tex-Mex paste, and 2 TBSP water (4 TBSP for 4). Cook until beans are warmed through and water has absorbed, 2-3 minutes. • Stir in Mexican cheese until melted (save the Monterey Jack for serving).
• Divide lettuce leaves between plates. Fill with bean filling. Top with salsa, sour cream, guacamole, Monterey Jack, and remaining cilantro. Serve.
630
kcal
Calories
35
g
Fat
16
g
Saturated Fat
50
g
Carbohydrate
9
g
Sugar
14
g
Dietary Fiber
25
g
Protein
75
mg
Cholesterol
1570
mg
Sodium
