Makes 6 servings
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)
- 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.
- 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.
- 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.
- 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