Mexican Greens with Mango Salsa

We love our greens! This version tips a sombrero to our neighbors to the South. Black beans and crispy tortilla strips add texture and interest to chard spiced with chili powder, oregano and cumin. The greens are served over crispy potato rounds and topped with homemade mango salsa. Buenos!
Grocery List: Mexican Greens with Mango Salsa
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Mexican Greens with Mango Salsa

Produce

garlic (if needed)

1 yellow onion (if needed)

one bunch fresh chard

1 bunch fresh cilantro leaves

1 red bell pepper

1 green bell pepper

1 Jalapeno pepper

1 Anaheim pepper

6 small red potatoes

1 fresh mango or one 6-8 oz. container of fresh mango pieces

1 lime

Canned/Dried Food

one 15 oz. can black beans

one 15 oz. can no-salt chopped or diced tomatoes

one 24 oz. box veg. broth (if needed)

olive oil(if needed)

low sodium soy sauce(if needed)

Meat/Fish/Poultry

Chilled Foods/Dairy

1 pint fresh tomato salsa (if not making quick low-salt tomato salsa)

3 oz. sharp cheddar cheese

Nutritional Value: Mexican Greens with Mango Salsa

Mexican Greens with Mango Salsa

Nutritional Analysis

Per Serving

Calories: 580

Protein: 26 g

Carbohydrates: 89 g

Total Fat: 14 g

(Saturated Fat:) 4 g

Dietary Fiber: 23 g

Cholesterol: 15 mg

Sodium: 840 mg

% calories from fat: 21.8 %

Serving Size:

Five ounces of cooked quinoa with ½ of the greens mixture topped with 2/3 C Mango Salsa