Estimated Nutrition (whole recipe, rough)
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Chicken | 100g cooked | 165 |
| Black Bean | 1/2 cup canned (120g) drained | 114 |
| Egg | 1 large egg (50g) | 78 |
| Tomato | 1 medium (123g) | 22 |
| Lime | juice of 1 lime (44ml) | 11 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- Grits Timbales
- 3 Cups chicken broth
- ¾ Cup uncooked regular grits
- 1 tsp salt
- 2 garlic cloves, pressed
- 1 egg yolk
- 1 CALIFORNIA AVOCADO, peeled and chopped
- Black Bean Salsa
- 2 CALIFORNIA AVOCADOS, peeled and chopped
- 1 (16-ounce) can black beans, rinsed and drained
- 1 Cup salsa
- 1 Tbsp chopped fresh cilantro
- 2 Tbsp REALIME Lime Juice From Concentrate
- ½ tsp ground cumin
- =
Directions
Grits Timbales
Bring chicken broth to a boil in a medium saucepan over medium-high heat.
Stir in grits and salt.
Cook according to package directions.
Remove from heat, and stir in garlic.
Stir one-fourth of hot mixture into egg yolk; stir into remaining hot mixture.
Stir in chopped avocado.
Spoon mixture into 6 lightly greased 6-ounce custard cups.
Place in a large pan; pour hot water to a depth of 1 inch in pan.
Bake at 350° for 35 minutes or until firmly set.
Remove custard cups from water, and place on a wire rack.
Let stand 10 minutes.
Unmold and serve immediately with Black Bean Salsa.
Black Bean Salsa :
Stir together all ingredients.
Cover and chill, if desired