Ready in 10 minutes

Serves 1-2 people

?? 100 calories 

• Iceberg lettuce  1-2 cups shredded
• Tomato   ½ whole
• Black beans  ¼-½ can drained
• Cumin   1 tsp
• Salt   to taste
• Heat   to taste
• Sour cream  1-2 TBS
• Mexican cheese  to taste
• Substitutions: 
  • Plain greek yogurt for sour cream
• Optional:
  • Salsa
  • guacamole
  • Enchilada sauce
  • Mexican rice

1. Drain black beans, then mix in cumin, salt, heat of choice and warm in the microwave in a microwave safe container for 2-4 minutes.
2. Chop tomato
3. Layer lettuce, tomato, black beans, sour cream and mexican cheese. (guacamole and salsa as well)
4. Mix together and enjoy!

I discovered this little gem at my favorite local Mexican restaurant. They serve the lettuce, tomato, sour cream and guac as a side/garnish on every plate. 

Typically, I order their spinach enchiladas with vegetarian rice and black beans on the side, and the garnish is the lettuce, sour cream and tomatoes. Somehow, I discovered that if I mixed the garnish with the black beans, along with the extra cheese from my childrens’ dishes, magic happens! Throw in the guac from my daughter’s taco, and I’m in heaven.

Seriously, I love it so much that I save my enchiladas (which are also super delicious) as leftovers for another meal at home.

At home, I use plain greek yogurt instead of sour cream, and I also discovered “avocado salsa” which replaces the guacamole and rounds out the flavor.

It’s not fancy, but it’s tasty, healthy, and great for a protein packed lunch or light dinner.