Makes 6 servings

Ingredients:

2 carrots, chopped (or 1c shredded)

1c celery, chopped

1 red bell pepper, chopped (about 3/4c)

1T olive oil

1 med onion, chopped (1c)

¼ t salt

1 large can (28oz) no-salt-added black beans, rinsed and drained

1/2c cilantro leaves, chopped

2 T sriracha

1/4c lime juice

3 corn tortillas (6”), sliced into ¼- inch strips

6T non fat Greek yogurt (optional)

1 sliced avocado (optional)

 

Preparation:

  1. Place carrots, celery and bell pepper in small microwave bowl. Add ¼ c water, cover top of bowl and microwave on high for 5 minutes or until vegetables are just tender.
  2. Heat oil in stockpot over medium heat. Add onion and sauté until translucent, about 5 minutes. Add steamed vegetables and season with salt. Sauté and additional 5 minutes or until vegetables are slightly caramelized.
  3. Add tomatoes with juice and water. Add beans, cilantro, and sriracha. Stir to blend, bring to a simmer, reduce heat to low, and cook 25-30 minutes. Add lime juice.
  4. Top each serving with tortilla strips and a tablespoon of plain non fat Greek yogurt and 2-3 slices of avocado.

Nutrition: 20 5 calories, 8g protein, 34g carb, 7.5g fiber, 3.7g fat, 236mg sodium

Adapted from Prevention Magazine