Name: Cheesy Black Bean-Polenta Stacks with Salsa & Creamy Avocado Slaw
Cook time: 30 min
Total time: 30 min
Yield: Serves 6
Ingredients: 3 (398 ml) cans black beans; 1 small bunch cilantro; 1 ½ cups guacamole; 1 ½ limes; ¾ cup plain Greek yogurt; 3 (510 g) tubes polenta, pre-cooked; 1 cup salsa; 3 (397 g) bags shredded cabbage (coleslaw mix); 1 ½ cups shredded cheese, Mexican blend; chili powder; extra virgin olive oil; salt

Cheesy Black Bean-Polenta Stacks with Salsa & Creamy Avocado SlawCheesy Black Bean-Polenta Stacks with Salsa & Creamy Avocado Slaw — a 30-minute lunch recipe with 12 ingredients, serving 6.Ingredients

3 (398 ml) cans black beans

1 small bunch cilantro

1 ½ cups guacamole

1 ½ limes

¾ cup plain Greek yogurt

3 (510 g) tubes polenta, pre-cooked

1 cup salsa

3 (397 g) bags shredded cabbage (coleslaw mix)

1 ½ cups shredded cheese, Mexican blend

chili powder

extra virgin olive oil

salt

Instructions

Preheat oven to 230°C (450°F). Coat two baking sheet pans with a thin layer of oil.

Slice polenta crosswise into ½-inch thick rounds. Divide polenta between the baking sheets, arranging the slices in a single layer.

Place polenta in the oven (it doesn't have to be fully heated) while you prepare the beans.

Drain and rinse beans; place in a large bowl, season with chili powder and salt, then stir to combine.

Remove baking sheets from the oven. Spoon seasoned beans over the polenta slices, then top with cheese. (Reserve bowl for the coleslaw.)

Return baking sheets to the oven and bake until polenta stacks are warmed through and cheese is melted, 7 minutes more. Remove from oven.

Meanwhile, wash, dry, and shave cilantro leaves off the stems; discard stems and mince the leaves. Place in the reserved bowl.

Wash, dry, and juice limes into the reserved bowl. Add guacamole, yogurt, and salt; stir to combine the dressing.

Add cabbage to the bowl with the dressing and stir to combine the slaw.

To serve, divide polenta stacks and slaw between plates. Top polenta stacks with salsa and enjoy!

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