- Serves: 4; 2 tacos per serving
1/2 cup frozen whole-kernel corn, thawed
1 small Italian plum (Roma) tomato, diced
1/2 small avocado, diced
2 tablespoons snipped fresh cilantro
1 tablespoon fresh lemon juice
1/2 teaspoon chili powder
8 Bibb lettuce leaves
1/2 cup shredded low-fat Monterey Jack cheese
1/2 cup salsa (lowest sodium available)
In a small bowl, stir together the beans, corn, tomato, avocado, cilantro, lemon juice, and chili powder.
Spoon 1/4 cup bean mixture into the center of each lettuce cup. Top with the Monterey Jack and salsa. For tacos, fold the sides of the lettuce over the filling. For burritos, roll the lettuce to enclose the filling, tucking the ends in. Secure each burrito with a toothpick.
- Nutritional Analysis
- Per serving
- Calories Per Serving
- Total Fat
- Saturated Fat
- Trans Fat
- Polyunsaturated Fat
- Monounsaturated Fat
1 1/2 starch, 1 very lean meat, 1 fat
This recipe is brought to you by the American Heart Association’s Patient Education program. Recipe copyright © 2009 by the American Heart Association. Look for other delicious recipes in American Heart Association cookbooks, available from booksellers everywhere, and at deliciousdecisions.org.