Skinny Tâco Sâlâd
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Skinny Tâco Sâlâd
Skinny Tâco Sâlâd |
Âuthor: Erin
Ingredients
For the tâco sâlâd:
·
2 fâjitâ-size flour
tortillâs swâp
corn tortillâs to mâke gluten free
·
2 teâspoons extrâ-virgin
olive oil divided
·
3/4 teâspoon kosher
sâlt divided
·
1/2 teâspoon blâck
pepper divided
·
1 pound 93%
leân ground turkey
·
1 tâblespoon chili
powder
·
1 teâspoon ground
cumin
·
1/2 teâspoon gârlic
powder
·
1 heâd româine lettuce roughly
chopped
·
1 cân reduced-sodium
blâck beâns, rinsed ând drâined (15 ounces)
·
1 cân Mexicân-style
corn, drâined (11
ounces)
·
2 cups cherry
tomâtoes hâlved
·
1 medium ripe âvocâdo peeled,
pitted, ând diced
·
1 cup loosely
pâcked cilântro leâves
·
1/2 cup reduced
fât shredded shârp cheddâr cheese
·
1/4 cup thinly
sliced green onions
For the sâlsâ yogurt
dressing:
·
1/4 cup prepâred
sâlsâ
·
1/4 cup nonfât
plâin Greek yogurt
Instructions
1.
Plâce
â râck in the center of your oven, ând preheât the oven to 425 degrees F. Coât â
lârge rimmed bâking sheet with nonstick sprây. Stâck the tortillâs ând cut
them in hâlf, then slice eâch hâlf into 1/2-inch strips. Scâtter the strips in
the middle of the prepâred bâking sheet. Drizzle with 1 teâspoon olive oil,
then sprinkle with 1/4 teâspoon sâlt ând 1/4 teâspoon pepper. Toss to coât,
then spreâd them into â single lâyer. Bâke until golden brown ând crisp, âbout
8 minutes, turning hâlfwây through. Set âside to cool.
2. visit wellplated.com@Skinny Tâco Sâlâd for full recipe
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