Frito Cowboy Cabbage

INGREDIENTS

• 1 bag coleslaw mix (16 ounces)
• 1 can black beans (15 ounces, rinsed, drained)
• 1 ½ cups canned corn kernels (247.5 g, drained)
• 1 medium jalapeño pepper (seeded and finely diced)
• 1 small red bell pepper (seeded and finely diced)
• 3 green onions (finely sliced)
• ¼ cup fresh cilantro (finely chopped)
• 1 tablespoon taco seasoning
• ½ teaspoon ground cumin
• 1 bag Chili Cheese Fritos (9.75 ounces, reserving a handful for topping)
• ½ cup sour cream (115 g)
• ½ cup mayonnaise (116 g)
• ¼ cup fresh lime juice (about 2 limes)
• 2 tablespoons chipotle sauce from a can of chipotles in adobo (just the sauce, not the peppers)

INSTRUCTIONS

1. 1 To a large bowl, add coleslaw mix, black beans, corn, jalapeño, red bell pepper, green onions, cilantro, taco seasoning, and cumin. Toss everything together until evenly combined.
2. 2 In a separate medium bowl, whisk together sour cream, mayonnaise, lime juice, and chipotle sauce until smooth. This makes about 1 ¼ cups of chipotle dressing.
3. 3 When ready to serve, pour the dressing over the coleslaw mixture.
4. 4 Add in all but a handful of Chili Cheese Fritos and gently stir to coat all ingredients.
5. 5 Just before serving, top with the remaining handful of Chili Cheese Fritos for extra crunch.
6. 6 Serve immediately.

NUTRITION

Calories: 299kcal