Meal Details
1. Black bean and salsa soup
643cal, 37p, 64c, 8f (per meal)
2 1/2 cup (650g)
10 tbsp (120g)
2 1/2 tsp (5g)
5 can(s) (2195g)
3 3/4 cup(s) (mL)
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
352cal, 5p, 10c, 28f (per meal)
3 medium whole (2-3/5" dia) (369g)
1/2 tbsp, ground (3g)
1/2 tbsp (9g)
1/2 tbsp (5g)
1 1/2 tbsp (23mL)
3 avocado(s) (603g)
6 tbsp (90mL)
6 tbsp minced (90g)
Recipe has been scaled from original by 3x. 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.