Meal Details
1. Smashed black bean tacos
210 cals, 8p, 19c, 7f (per meal)
1/2 tbsp (7mL)
4 tsp, chopped (4g)
2 2/3 tsp (13mL)
2 2/3 tbsp (47g)
2/3 avocado(s) (134g)
1/3 tsp, leaves (0g)
2 2/3 tbsp (40mL)
1/2 tbsp (7mL)
2/3 can (293g)
4 tortilla, medium (approx 6" dia) (104g)
Recipe has been scaled from original by 0.67x. Adjust cook times and pan sizes accordingly.
1
Make the crema by mixing the greek yogurt, lime juice, just half of the oil, just half of the cilantro, and some salt and pepper in a small bowl. Set aside.
2
Combine black beans, oregano, water, hot sauce, the remaining oil, and some salt in a saucepan over medium heat. Cook until beans are heated through, 3-5 minutes.
3
Turn off heat. Mash about 75% of the beans with the back of a fork.
4
Spread beans on tortillas. Top with avocado, crema, and remaining cilantro. Serve.
2. Simple mixed greens and tomato salad
40 cals, 1p, 3c, 2f (per meal)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
1
Mix greens, tomatoes, and dressing in a small bowl. Serve.