Tex Mex Bowl

Think kidney-friendly eating is bland? Not so! This delicious meal has a bit of a spicy kick, yet the ingredients are almost entirely plant-based. Plants pack a ton of fiber and anti-inflammatory nutrients to help you feel great and live longer. Whole, less-processed fruits, veggies, beans, seeds, nuts and whole grains are the healthiest go-tos for snacks, meals and even desserts.

: Serves 4 (1 serving = 10 chips and 1 Tex Mex Bowl)

Ingredients

  • 2 cups white quinoa, cooked as directed with 1 teaspoon of olive oil
  • 2 cups black beans, canned, low sodium
  • 2 cups iceberg lettuce, shredded
  • ½ cup salsa
  • 1 cup regular cheddar cheese, shredded
  • ½ cup regular sour cream, cultured
  • 4 tablespoons green onion tops, fresh
  • 40 unsalted tortilla corn chips

Nutrition Per Serving

Calories 498 kcal
Total Fat 22 g
Saturated Fat 9 g
Trans Fat 0 g
Cholesterol 42 mg
Sodium 599 mg
Carbohydrates 57 g
Protein 21 g
Phosphorus 472 mg
Potassium 681 mg
Dietary Fiber 13 g
Calcium 333 mg

Directions

  1. Drain, rinse and heat black beans.
  2. Layer ½ cup cooked quinoa into each bowl.
  3. Add ½ cup black beans to each bowl.
  4. Add ½ cup lettuce to each bowl.
  5. Top each bowl with 2 tablespoons salsa, ¼ cup cheese, 2 tablespoons sour cream and 1 tablespoon green onions.
  6. Serve with 10 tortilla chips and enjoy!