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Jalapeno And Lime Marinated Kale Tostada

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Not Without Salt
Related tags
sides low carb cinco de mayo dinner latin mexican
Nutrition per serving    (USDA % daily values)
CAL
285
FAT
54%
CHOL
4%
SOD
37%

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Ingredients for 4 servings

4 flour tortillas

2 teaspoons olive oil

¼ cup fresh lime juice

2 T olive oil

½ jalapeno, seeded and finely chopped

¼ cup cilantro

¼ teaspoon salt

½ teaspoon ground cumin

4 cups kale, washed, thick ribs removed and roughly chopped

2 garlic cloves

1 T shallot, finely chopped

pinch salt

1 can black beans, rinsed and drained

1 avocado, roughly cut

1/4 cup crumbled Cotija (available at Mexican markets or many fine grocery stores. If you can’t find it you may substitute feta or Chevre)

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