Layered Black Bean Salad Stack

A refreshing, no-cook black bean and corn salad layered with crisp romaine, creamy avocado, and vibrant salsa, served in crunchy tortilla cups.

• Prep: 15 min
• Cook: 5 min
• Total: 20 min
• Servings: 3
• Cuisine: Latin
• Difficulty: Easy
• Cost: $2.15/serving

Dietary

• Vegetarian
• Vegan
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Pescatarian
• High-Fiber

Tags

• no-cook
• quick
• healthy
• budget-friendly
• fresh
• savory

Ingredients

• 1 can black beans (rinsed and drained)
• 1 cup frozen corn (thawed)
• 0.5 red bell pepper (finely diced)
• 2 tablespoon red onion (finely minced)
• 2 tablespoon fresh cilantro (chopped)
• 1 tablespoon lime juice
• 0.5 teaspoon ground cumin
• 0.25 teaspoon salt
• 0.125 teaspoon black pepper
• 3 whole wheat tortillas (6-inch)
• 1 teaspoon olive oil (for tortillas)
• 2 cup romaine lettuce (shredded)
• 0.5 avocado (diced)
• 0.5 cup salsa (prepared)

Instructions

1. Preheat oven to 350°F. Brush whole wheat tortillas lightly with 1 teaspoon olive oil and bake for 5-7 minutes until lightly crisp (or use pre-made crispy taco shells). Set aside.
2. In a medium bowl, combine the rinsed and drained black beans, thawed frozen corn, finely diced red bell pepper, finely minced red onion, and chopped fresh cilantro.
3. In a small bowl, whisk together the lime juice, ground cumin, salt, and black pepper. Pour over the bean mixture and toss to combine.
4. To assemble the stacks, place a crispy tortilla shell at the bottom. Layer with a portion of shredded romaine lettuce, then a scoop of the black bean salad.
5. Top each stack with diced avocado and a spoonful of prepared salsa.
6. Serve immediately.

Notes

For even quicker preparation, use store-bought crispy taco shells.

Nutrition (per serving)

• Calories: 305
• Protein: 11.2 g
• Carbohydrates: 44.5 g
• Fat: 11.4 g
• Fiber: 10.3 g
• Sodium: 755 mg
• Saturated Fat: 1.6 g
• Sugar: 5.1 g