2/3 cup corn (grilled, charred, fresh, thawed or canned)

2/3 cup black beans

2/3 cup pico de gallo or your favorite salsa

1 medium avocado, diced

salt and pepper to taste

1 pound mini peppers, halved and seeded

1 cup cheddar cheese, shredded

1/4 cup green onions or cilantro (optional)

 

Mix the corn, black beans, pico de gallo and avocado and season with salt and pepper. Arrange the peppers on a baking sheet, fill with the filling, sprinkle on the cheese and broil until the cheese has melted, about 2-4 minutes. Serve optionally garnished with green onions or cilantro.

 

Note: Use a salsa based on your desire for heat. Pico de gallo is generally pretty mild so if you want it hotter, use a hotter salsa. I like the freshness of the pico de gallo but I also like it hotter and so I add some chipotle hot sauce to the mix to add some more heat along with a nice smokiness.

 

Yield: 4 servings:

Calories: 382

Fat: 19g

Fiber: 10g