Roughly Romaine Salt

Roughly Romaine Salt

Ingredients:
¼ cup roughly chopped cilantro
1 head romaine lettuce, shredded
1 avocado, peeled, pitted, and diced
4 ounces organic cheddar cheese, shredded (1 cup)

Directions:
1 (7-ounce) bag baked black bean chips
1. Heat oil in a large skillet over medium-high heat. Add onion and
cook, stirring frequently, until soft, about 3 minutes.
174 MARIEL’S KITC HEN
2. Add turkey, ancho chile powder, paprika, cumin, and oregano.
Cook, stirring often to break up turkey, until turkey is cooked
through, about 5 minutes. Season with salt and pepper to taste.
3. Add black beans, tomato, tomato sauce, and cilantro and cook
until heated through.
4. Spoon turkey mixture over romaine lettuce. Garnish with
avocado and cheese. Serve with black bean chips.
Fa l l 175
Fall Vegetable Paella
SERV ES 6