This corn and black bean homemade pico is delicious—it also works in grain bowls and salads. You may want to double or quadruple it if you have some tortilla chips around. It makes for a great snack!

GF DF

YIELD — 1 serving

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Ingredients

2 corn tortillas

2 oz rotisserie chicken, shredded

¼ avocado, sliced

½ cherry tomatoes, cut into quarters

2 tsp jalapeno, finely diced

1 Tbsp red onion, finely diced

½ cup corn

¼ cup black beans, rinsed

1 Tbsp cilantro, chopped

Juice from ¼ to ½ lime

Kosher salt

Directions

1. In a medium bowl, combine tomatoes, jalapeno, onion, corn, black beans, cilantro, and lime juice; season with a pinch or two of salt and set aside.

2. Reheat the chicken with a splash of water on the stovetop or in the microwave. Heat tortillas.

3. Top tortillas with chicken and homemade pico; garnish with avocado and serve with salsa of choice and fresh lime.

PREP-AHEAD: Corn and black bean pico can be made 1 to 2 days in advance.

NOTES: Replace chicken with ½ to ¾ cup black beans to make V / P.

Nutrition Information

Calories: 422
Carbs: 54g
Pro: 24g
Fat: 12g
Added sugar: 0g

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This recipe was developed by Kelly Powers, MA, RDN. Kelly is a Registered Dietitian and Culinary Nutritionist who takes a holistic approach to nutrition and health. She’s a recipe developer with a food blog highlighting whole foods, simple recipes, and her life in San Francisco. Kelly is the creator of Weeknight Dinners, a weekly meal plan program that helps people get back in the kitchen and feed themselves well. Kelly specializes in meal planning, the Mediterranean diet, and sustainable behavior change, helping her clients reach their health goals while improving their relationship with food. She’s also a nutrition consultant for health and tech startups, food companies, and brands that she believes in.