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Ingredients
- 1/4 cup reduced-fat plain Greek yogurt
- 1-2 teaspoons sauce from a can of chipotle chiles in adobo sauce
- 3/4 pound lean ground beef (I used 93% lean)
- 1 15-ounce can no-salt-added black beans, rinsed and drained
- 1 1/2 cups pico de gallo, divided
- 1/4 cup sliced green onion
- 1 avocado, diced
- 1 romaine lettuce heart, thinly sliced
- 4 ounces Cabot Hot Habanero or other spicy cheddar cheese, shredded
- white corn tortilla chips (for serving)
View Full Recipe at Adventures of the Kitchen…
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