Black Bean Nacho Roll-Ups with Tropical Pico
- Total time
- 25 minutes
- Preparation time
- 25 minutes
- Calories
- 179
- Portions
- 6
Directions
1. Spread 1/4 cup beans down center of each tortilla; divide lettuce, chips, shreds, jalapeños and olives over beans. Tightly roll up tortillas around filling; tightly wrap with plastic wrap and refrigerate at least 1 hour or up to 1 day.
2. Toss lime juice, mango, serrano pepper, pineapple, tomato, cilantro and onion in a medium bowl. Makes about 2 cups pico.
3. Remove plastic wrap from tortilla rolls; slice each crosswise into 12 (1/2-inch-thick) slices. Makes about 24 roll-ups.
4. Serve roll-ups with pico.
Tips & Tricks
Chef Tip:
To crush tortilla chips: Place tortilla chips in large zip-top plastic bag; seal bag, pressing out excess air. With rolling pin or smooth side of meat mallet, crush chips.
Ingredients
1/2 cup canned fat free refried black beans
2 burrito-size low-carb flour tortillas
1/2 cup shredded romaine lettuce
1/2 cup crushed organic nacho cheese corn tortilla chips
1/2 cup shredded dairy-free pepper Jack style shreds
1/4 cup drained pickled jalapeños
1/4 cup drained sliced black olives
1 DOLE® Lime, juiced (about 1 tablespoon)
1 large DOLE® Mango, peeled, pitted and chopped
1 small serrano pepper, halved lengthwise, stemmed, seeded and finely chopped
1 cup chopped DOLE® Pineapple
1/2 cup chopped Roma tomato
1/4 cup chopped fresh cilantro
1/4 cup finely chopped DOLE® Red Onion
Nutritional Facts
| 6 Serving Per Container | |
| Serving Size | 4 roll-ups, about 1/3 cup pico |
| Calories | 179 |
| Entries | Daily value in %* |
|---|---|
| Total Fat (6 g) | 9% |
| Saturated Fat (2 g) | 8% |
| Monounsaturated (2 g) | |
| Sodium (459 mg) | 19% |
| Total Carbohydrate (33 g) | 11% |
| Dietary Fiber (8 g) | 32% |
| Total Sugars (12 g) | |
| Protein (5 g) | 10% |
| Calcium | 6% |
| Iron | 8% |
| Magnesium | 4% |
| Manganese | 15% |
| Phosphorus | 2% |
| Potassium (284 mg) | 8% |
| Thiamin | 4% |
| Vitamin A | 8% |
| Vitamin C | 80% |
| Vitamin E | 4% |