I whipped this up for lunch on a whim today because, well, I have a baby who's obsessed with three things…
No, really. Look...
It's my go to meal for him so I find myself with beans and avocado readily available. Not a bad situation to be in. 🙂
Today I whipped this up as a filling for a wrap but it could be used to top a salad, stuffed in a pita or even just eaten straight up. I love the combination of beans, avocado and cheese with a spicy twist. The peppers and tomatoes bulked up the dish and added a nice sweet bite. I will totally make this again.
Here's what I did…
- ¼ Cup Cooked Kidney Beans (65g)
- 1 Mini Babybel Light cut into small chunks
- ½ oz (14g) cubed avocado
- 5 Grape Tomatoes Halved
- ¼ of a Bell Pepper Chopped (I used a yellow)
- 1 tbsp Salsa
- ½ tsp Tabasco sauce
- ½ tsp Lime juice
Put all the ingredients in a bowl or Tupperware container.
Toss or cover and shake.
I added it to a bed of spinach on a wrap..
It was a great light lunch!
|Servings||Amt per Serving|
|146||5g||5g||old: 2.5||new: 4|