1. In medium bowl, with back of fork, coarsely mash most beans; fold in celery, onion, sun-dried tomatoes, reserved sun-dried tomato oil, roasted red peppers, olive oil, paprika, cumin and ground red pepper. Makes about 2-1/2 cups.
2. To serve, evenly spoon bean mixture into lettuce leaves; top with avocado, cucumber and cherry tomatoes. Sprinkle with black pepper, if desired.
- 13 g Fat
- 2 g Saturated Fat
- 0 mg Cholesterol
- 397 mg Sodium
- 35 g Carbohydrates
- 9 g Fiber
- 8 g Protein
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Nutritional Information
- 13 g Fat
- 2 g Saturated Fat
- 0 mg Cholesterol
- 397 mg Sodium
- 35 g Carbohydrates
- 9 g Fiber
- 8 g Protein
Directions
1. In medium bowl, with back of fork, coarsely mash most beans; fold in celery, onion, sun-dried tomatoes, reserved sun-dried tomato oil, roasted red peppers, olive oil, paprika, cumin and ground red pepper. Makes about 2-1/2 cups.
2. To serve, evenly spoon bean mixture into lettuce leaves; top with avocado, cucumber and cherry tomatoes. Sprinkle with black pepper, if desired.