Speedy Navajo Taco Salad
- 1 medium bell pepper, green
- 1 medium onion
- 15 ounce kidney beans, canned
- 1 cup salsa
- 1/2 cup corn, frozen
- 4 ounce tortilla chips
- 6 cup lettuce, romaine
- 1 cup cheddar cheese, shredded
- 1/4 cup sour cream
- 1 cup cilantro
- 2 cup mango cubes, frozen
Heat a nonstick skillet over medium-high heat. Chop pepper and onion and add to skillet. Cook 5 minutes until almost tender, stirring frequently.
Drain and rinse beans. Add to veggies along with salsa and corn. Stir to combine.
Cover and simmer 3 minutes, stirring occasionally until vegetables are tender and mixture is hot.
Meanwhile, arrange chips onto individual dinner plates and shred lettuce.
Top chips with lettuce then spoon bean mixture over top. Sprinkle with cheese and top with sour cream and cilantro.
Serve with frozen mango on the side.
Calories: 470kcal | Carbohydrates: 63g | Protein: 17g | Fat: 18g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 1071mg | Fiber: 12g | Sugar: 22g