Cheesy Black Bean-Polenta Stacks with Salsa & Creamy Avocado Slaw
- Time
- 25 min
- Serves
- 4
- Style
- Default
Ingredients
- 2 (15 oz) cansblack beans
- 1 small bunchcilantro
- 1 cupguacamole
- 1lime
- ½ cupplain Greek yogurt
- 2 (18 oz) tubespolenta, pre-cooked
- 160 mlsalsa
- 2 (14 oz) bagsshredded cabbage (coleslaw mix)
- 1 cupshredded cheese, Mexican blend
- chili powder
- extra virgin olive oil
- salt
Cookware
- baking sheet pan
- can opener
- chef's knife
- citrus juicer (optional)
- colander
- cutting board
- measuring cups
- measuring spoons
- mixing bowls
- oven mitts
- stirring spoon
Per serving
- Calories
- 672
- Protein
- 28g
- Carbs
- 97g
- Fat
- 22g
- Fiber
- 27g
- Sodium
- 2138mg
Method
Log in needed to view all details.