This dish will warm up a chilly winter day and jump-start your metabolism. The combination of cumin, red pepper flakes, tomatoes and jalapeno spice up the meal and heat your body to maximize energy burning.
Preheat oven to 350 degrees Fahrenheit. Slice 8 corn tortillas into 4 sections each. Lay pieces on a baking sheet and sprinkle with salt. Bake for 5 to 10 minutes or until crispy. Set aside.
Warm oil in a skillet on medium heat. Dice 1/2 cup red onion and a jalapeño and add to skillet. Cook until onions become soft and somewhat translucent, about 2 to 3 minutes. Add can of rinsed beans. Season with red pepper flakes, cumin, cilantro, salt and pepper. Add rice if not hot and allow mixture to warm.
Rinse lettuce and remove stems. Shred 6 cups and place into a large serving bowl. Rinse and dice the tomato and pepper; set aside in a separate bowl. Rinse cilantro and remove leaves from stems; set aside.
Open the avocados by inserting the tip of a knife into the stem and slicing around the circumference. Twist to separate the two halves and remove the pit by poking with the knife and gently pulling. Squeeze the pulp from both halves into a bowl with 2 Tbsp salsa and mash with a fork. Set aside.
Remove rice and beans from the heat and pour over lettuce. Add diced tomato and pepper. Spoon avocado mixture on top and garnish with fresh cilantro. Sprinkle with cheese if desired. Serve with tortilla chips.
Nutrition: 420 calories; 15 g fat; 200 mg sodium; 1,100 mg potassium; 63 g CHO; 17 g fiber; 0 g sugar; 15 g protein (without cheese)