Courtesy of epicurious
6Servings•10 Min.Prep Time•11 Min.Cook Time•
原料：
- 6 whole-grain flour tortillas
- 1 c. cherry tomatoes, sliced thin
- 1 red Fresno chile pepper, seeded
- and chopped
- 1/2 red onion, chopped
- 2 Tbsp. chopped fresh cilantro
- juice of one lemon or lime
- 2 Tbsp. chopped fresh cilantro
- 1 1/2 tsp. salt
- 1 avocado, seeded and mashed
- 2 1/2 tsp. ground cumin
- 1 large sweet potato, peeled, baked, and mashed
- 1 (15-oz.) can of vegetarian refried beans
说明：
- Preheat the oven to 400°F. Cut the flour tortillas in strips and place them on a baking sheet. Bake for about 10 minutes, or until the strips are crispy and slightly brown.
- To make the salsa: In a medium bowl, combine the tomatoes, pepper, onion, cilantro, 2 Tbsp. of the lemon or lime juice, and 1 teaspoon of salt.
- In a separate bowl, combine the remaining 2 tablespoons lemon juice and the avocado along with 1/2 tsp. each of cumin and salt. Set aside.
- In a separate bowl, add the remaining 2 teaspoons cumin to the mashed sweet potato. In the microwave, warm the sweet potato and the beans in two separate bowls for 1 minute.
- To make the haystack: First place a few tablespoons of refried beans on the plate, then sweet potato, salsa, and avocado. Place the baked tortilla strips around the haystack and use for dipping.
From The 2014 Healthy Lunchtime Challenge Cookbook
Recipe Provided by Sienna Mazone, Age 12
All Food Photography by Jeff Elkins of Jeff Elkins Photography for Epicurious
For more information, please visit epicurious.com
营养：
| 成分 | 数值 |
|---|
| Calories | 298 |
| Total Fat | 10g |
| Total Carbs | 36g |
| Protein | 9g |