This spread features creamy California Avocados paired with the nuttiness of chickpeas to create a satisfying spread for sandwiches or a dip for pita wedges, whole
grain tortilla scoops or toast points.
Not exact matches
To plate, I recommend heating up a couple
grain - free
tortillas (or corn, if you tolerate them), layering with a
scoop of Chunky Mexican Coleslaw, adding a few pieces of blackened fish, and then topping with fresh cilantro, jalapeno (if you like), maybe a sprinkle of fresh lime, and just a small pinch of sea salt.
The average person out for Mexican food, who eats
grains and legumes with relish, is having four corn
tortillas (448 mg phytate) with a small
scoop of refried beans (622 mg) and some brown rice to, ya know, be healthy (990 mg).