Meal Details
1. Black bean and salsa soup
645 cals, 37p, 64c, 8f (per meal)
5 can(s) (2195g)
3 3/4 cup(s) (mL)
2 1/2 cup (650g)
2 1/2 tsp (5g)
10 tbsp (120g)
Recipe has been scaled from original by 1.67x. Adjust cook times and pan sizes accordingly.
1
In an electric food processor or blender, combine beans, broth, salsa, and cumin. Blend until fairly smooth.
2
Heat the bean mixture in a saucepan over medium heat until thoroughly heated.
3
Top with sour cream when serving.
2. Tomato and avocado salad
295 cals, 4p, 8c, 23f (per meal)
5 tbsp minced (75g)
5 tbsp (75mL)
2 1/2 avocado(s) (503g)
2 1/2 medium whole (2-3/5" dia) (308g)
1 1/4 tbsp (19mL)
1 1/4 tsp (4g)
1 1/4 tsp (8g)
1 1/4 tsp, ground (3g)
Recipe has been scaled from original by 2.5x. Adjust cook times and pan sizes accordingly.
1
Add minced onions and lime juice to a bowl. Allow to sit for a few minutes to help break down the strong flavors of the onion.
2
Meanwhile, prepare the avocado and tomato.
3
Add the cubed avocado, diced tomato, oil, and all seasonings to the onion and lime; mix until coated.
4
Serve chilled.