INGREDIENTS:

4 slices whole grain bread, toasted

2 avocados, peeled, halved, seeded and sliced

1 mango, peeled, seeded, sliced

1 15-ounce can unsalted black beans, rinsed, drained

1 teaspoon chipotle chili powder

1 red bell pepper, chopped

1 jalapeno pepper, minced

1 small onion, chopped

1 teaspoon olive oil

3 tablespoons fresh lime juice, divided

1 teaspoon cumin

8 tablespoons cilantro, divided

½ cup shredded low fat Monterey cheese

½ cup fat free Greek yogurt

PREPARATION:

In a small bowl, mix together yogurt, 2 tablespoons chopped cilantro and 1 tablespoon lime juice. 

In a medium pan over medium-high heat, sauté onion and peppers in olive oil for 2-3 minutes.  Season black beans with cumin, lime, chipotle and 2 tablespoons chopped cilantro in a medium saucepan over medium-high heat for 3-4 minutes.

Layer on a slice of toast, black beans, onion and peppers, mango, avocado and 2 tablespoons cheese.  Garnish with crema and fresh cilantro sprigs.

YIELD: 4

NUTRITIONAL ANALYSIS PER SERVING

392 calories

139 calories from fat (35%)

16 g fat

4 g saturated fat

9 mg cholesterol

235 mg sodium

47 g carbohydrates

14 g fiber

13 g sugars

18 g protein