NUTRITION

SERVINGS

INGREDIENTS

5 oz 93% lean ground beef

0.25 cup black beans

0.25 cup nonfat Greek yogurt

0.13 whole avocado

0.5 medium corn tortilla

2 cups romaine lettuce

0.25 cup cherry tomatoes

2 tbsp red onion

0.25 cup red bell pepper

2 tbsp chunky salsa

0.5 tsp chili powder

0.25 tsp ground cumin

0.25 tsp garlic powder

0.13 tsp sea salt

1 tsp fresh lime juice

PREPARATION

• 1

  Preheat your oven to 375°F. Slice the corn tortilla into thin strips, place them on a baking sheet, and bake for 8-10 minutes until golden and crunchy.

• 2

  In a non-stick skillet over medium-high heat, add the lean ground beef. Cook until fully browned, breaking it into small crumbles with a spatula.

• 3

  Stir the chili powder, ground cumin, garlic powder, and sea salt into the beef. Add a tablespoon of water if needed to ensure the spices coat the meat evenly.

• 4

  Drain and rinse the black beans, then add them to the skillet with the beef, stirring for 2 minutes until warmed through.

• 5

  In a large serving bowl, create a bed of chopped romaine lettuce. Layer the diced red bell pepper, halved cherry tomatoes, and diced red onion on top.

• 6

  Transfer the warm ground beef and black bean mixture onto the center of the salad.

• 7

  Slice the avocado and arrange it over the beef.

• 8

  Top the salad with a dollop of nonfat Greek yogurt and chunky salsa, then drizzle the fresh lime juice over the entire bowl.

• 9

  Garnish with the toasted tortilla strips for a satisfying crunch and serve immediately.