Crispy Black Bean Sopes with Fresh Avocado Salsa

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Black Bean Sopes with Fresh Avocado Salsa

YOUR SOLIN GENERATED RECIPE

Crispy Black Bean Sopes with Fresh Avocado Salsa

Enjoy a vibrant twist on traditional sopes featuring crispy corn tortillas topped with hearty black beans, a refreshing avocado salsa bursting with tomato, red onion, and lime, and finished with a delicate topping of fluffy egg whites and a dollop of creamy Greek yogurt. This dish perfectly balances textures and flavors for a satisfying, protein-rich meal.

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NUTRITION

440kcal
Protein
29.6g
Fat
16.7g
Carbs
49.3g

SERVINGS

1 serving

INGREDIENTS

2 corn tortillas (approx 40g each)

1/2 cup cooked black beans (approx 130g)

1/2 avocado (approx 100g)

1/2 medium tomato (approx 61g)

1/4 small red onion (approx 25g)

1 tablespoon lime juice (approx 10g)

4 egg whites (from large eggs, approx 120g)

2 tablespoons nonfat Greek yogurt (approx 30g)

2 tablespoons chopped fresh cilantro

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PREPARATION

  • 1

    Warm the corn tortillas in a dry skillet over medium heat until they start to become crispy and slightly puffed, about 1-2 minutes per side.

  • 2

    In a bowl, gently mash the cooked black beans with a fork, season lightly with salt and pepper if desired.

  • 3

    Prepare the avocado salsa by dicing the avocado, tomato, and red onion. Mix them together in a separate bowl with lime juice and chopped cilantro.

  • 4

    In another non-stick pan, lightly scramble the egg whites over medium heat until just set.

  • 5

    To assemble, spread a layer of mashed black beans over each crispy tortilla, top with the scrambled egg whites, and then spoon the fresh avocado salsa generously over the top.

  • 6

    Finish with a drizzle of nonfat Greek yogurt on each sope for a creamy contrast, and serve immediately.

Crispy Black Bean Sopes with Fresh Avocado Salsa

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Black Bean Sopes with Fresh Avocado Salsa

YOUR SOLIN GENERATED RECIPE

Crispy Black Bean Sopes with Fresh Avocado Salsa

Enjoy a vibrant twist on traditional sopes featuring crispy corn tortillas topped with hearty black beans, a refreshing avocado salsa bursting with tomato, red onion, and lime, and finished with a delicate topping of fluffy egg whites and a dollop of creamy Greek yogurt. This dish perfectly balances textures and flavors for a satisfying, protein-rich meal.

NUTRITION

440kcal
Protein
29.6g
Fat
16.7g
Carbs
49.3g

SERVINGS

1 serving

INGREDIENTS

2 corn tortillas (approx 40g each)

1/2 cup cooked black beans (approx 130g)

1/2 avocado (approx 100g)

1/2 medium tomato (approx 61g)

1/4 small red onion (approx 25g)

1 tablespoon lime juice (approx 10g)

4 egg whites (from large eggs, approx 120g)

2 tablespoons nonfat Greek yogurt (approx 30g)

2 tablespoons chopped fresh cilantro

PREPARATION

  • 1

    Warm the corn tortillas in a dry skillet over medium heat until they start to become crispy and slightly puffed, about 1-2 minutes per side.

  • 2

    In a bowl, gently mash the cooked black beans with a fork, season lightly with salt and pepper if desired.

  • 3

    Prepare the avocado salsa by dicing the avocado, tomato, and red onion. Mix them together in a separate bowl with lime juice and chopped cilantro.

  • 4

    In another non-stick pan, lightly scramble the egg whites over medium heat until just set.

  • 5

    To assemble, spread a layer of mashed black beans over each crispy tortilla, top with the scrambled egg whites, and then spoon the fresh avocado salsa generously over the top.

  • 6

    Finish with a drizzle of nonfat Greek yogurt on each sope for a creamy contrast, and serve immediately.