Prep Time:15 minsTotal Time:15 minsServings:16Yield:16 servingsJump to Nutrition Facts
Prep Time:15 minsTotal Time:15 minsServings:16Yield:16 servings
Prep Time:15 mins
Prep Time:
15 mins
Total Time:15 mins
Total Time:
Servings:16
Servings:
16
Yield:16 servings
Yield:
16 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)
Ingredients
1 batchZesty Avocado Black Bean Dipor 2 cups guacamole (see Tip)
1lime, quartered, for garnish
2cupsminiature bell peppers, seeded and halved lengthwise
4cupsbaked tortilla chips
6ouncesjarred roasted red peppers, sliced
1mango, cubed
1 ½cupscherry tomatoes
¼cupfresh cilantro sprigs
DirectionsPlace dip (or guacamole) in a medium serving bowl. Garnish with lime wedges, if desired. Place the bowl near the center of the board.Scatter bell pepper halves and tortilla chips on opposite ends of the board, covering all four corners.Arrange cheese slices in three separate sections of the board, next to the pepper halves and chips. Place roasted red pepper slices in a small bowl or ramekin on one of the open edges of the board.Arrange mango cubes on each side of the bowl of dip (or guacamole). Scatter tomatoes over the board, filling in any open spaces. Garnish the board with cilantro sprigs.TipIf using prepared guacamole, stir in 1/2 cup frozen (thawed) fire-roasted corn and 1/2 cup rinsed canned lower-sodium black beans.Originally appeared: EatingWell.com, January 2019
Directions
Place dip (or guacamole) in a medium serving bowl. Garnish with lime wedges, if desired. Place the bowl near the center of the board.Scatter bell pepper halves and tortilla chips on opposite ends of the board, covering all four corners.Arrange cheese slices in three separate sections of the board, next to the pepper halves and chips. Place roasted red pepper slices in a small bowl or ramekin on one of the open edges of the board.Arrange mango cubes on each side of the bowl of dip (or guacamole). Scatter tomatoes over the board, filling in any open spaces. Garnish the board with cilantro sprigs.TipIf using prepared guacamole, stir in 1/2 cup frozen (thawed) fire-roasted corn and 1/2 cup rinsed canned lower-sodium black beans.
Place dip (or guacamole) in a medium serving bowl. Garnish with lime wedges, if desired. Place the bowl near the center of the board.
Scatter bell pepper halves and tortilla chips on opposite ends of the board, covering all four corners.
Arrange cheese slices in three separate sections of the board, next to the pepper halves and chips. Place roasted red pepper slices in a small bowl or ramekin on one of the open edges of the board.
Arrange mango cubes on each side of the bowl of dip (or guacamole). Scatter tomatoes over the board, filling in any open spaces. Garnish the board with cilantro sprigs.
TipIf using prepared guacamole, stir in 1/2 cup frozen (thawed) fire-roasted corn and 1/2 cup rinsed canned lower-sodium black beans.
Tip
If using prepared guacamole, stir in 1/2 cup frozen (thawed) fire-roasted corn and 1/2 cup rinsed canned lower-sodium black beans.
Originally appeared: EatingWell.com, January 2019
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Nutrition Facts(per serving)185Calories12gFat18gCarbs5gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
