Skip Nav

Black Bean-Corn Salsa "Tacos" With Chipotle Mayo Dressing

Lunch: Black Bean-Corn Salsa "Tacos" With Chipotle Mayo Dressing in Swiss Chard Leaves

Lunch: Black Bean "Tacos" With Corn Salsa

From C&J Nutrition 

Notes

  • Use leftover bulgur from Day 8
  • Ingredients

    1. 1/2 cup black beans, rinsed and drained
      1/2 cup corn, thawed from frozen
      1/2 cup halved grape tomatoes
      1/2 cup cooked bulgur wheat (left over from Day 1)
      1 tablespoon chopped red onion
      1 tablespoon chopped cilantro (optional)
      1 tablespoon lime juice, divided
      1 teaspoon olive oil
      1/4 teaspoon cumin
      1/4 teaspoon garlic powder
      1/8 teaspoon salt
      2 teaspoons mayonnaise
      1/8 teaspoon chipotle chili powder or 1/4 teaspoon chipotle chili paste
      2 swiss chard leaves, washed and stems trimmed

    Directions

    1. In a medium bowl, combine black beans, corn, grape tomatoes, bulgur, onion, and cilantro.
    2. Add 2 teaspoons lime juice, olive oil, cumin, garlic powder, and salt. Mix well to combine.
    3. Mix mayo with 1 teaspoon lime juice and chipotle chili powder.
    4. Lay chard leaves flat on a plate. Fill the center of each with the black bean mixture and drizzle with mayo.
    5. Eat them wrapped like a taco!

    NUTRIENT TOTALS
    Calories: 460.5
    Protein: 18.3 grams
    Carbohydrate: 74.7 grams
    Dietary Fiber: 19.4 grams
    Total Sugars: 7.647 grams
    Total Fat: 13.4 grams
    Saturated Fat: 2.012 grams
    Sodium: 465.6 milligrams

    Healthy Sweet Potato Lunch Recipes
    Low-Carb No-Cook Recipes
    Expert Tips to Prevent Bloating
    Vegan Black Bean Recipes
    Vegan Paleo Recipes
    Fast and Easy Vegetarian Dinners
    Healthy Travel Destinations 2019
    How Much Protein Is in an Egg?
    Can Traveling Make You Constipated?
    Healthy New Year's Resolutions Not About Losing Weight
    Ways to Improve Sleep
    High-Protein Vegan Dinners
    Latest Fitness
    All the Latest From Ryan Reynolds