2 pouches Santiago® Seasoned Vegetarian Black Beans, prepared
1/2 lb Squash, grilled, diced
1/4 lb Red onion, grilled, diced
1/4 lb Poblano peppers, roasted, diced
1 tsp Garlic, minced
45 each Corn masa sopes shells
1 lb Monterey Jack cheese, shredded
2 cups Pico de gallo
1 head Cabbage, shredded
Heat convection oven, low fan, to 450°F.
Prepare Santiago® Seasoned Vegetarian Black Beans according to package directions. Set aside.
Combine squash, onion, peppers and garlic in a medium bowl; toss.
Place 2 oz of black beans and 1 oz of grilled vegetables into a corn masa shell. Top with ½ oz of shredded Monterey Jack cheese; place on parchment lined sheet pans. Bake sopes until cheese is melted and light golden brown, about 5 minutes.
Combine pico de gallo and shredded cabbage in a bowl. Garnish baked sopes with cabbage slaw and serve.
NUTRITIONAL INFORMATION PER SERVING:
Calories – 310
Fat – 9 g
Iron – 10 %
Vitamin A – 4 %