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

Black Bean "Tacos" With Corn Salsa

Lunch: Black Bean "Tacos" With Corn Salsa

From C&J Nutrition 

Notes

  • Use leftover bulgur from Day 8
  • Black Bean-Corn Salsa "Tacos" With Chipotle Mayo Dressing

    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

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