Prepare Jicama-Bean Salsa (see recipe below); set aside.
In a large bowl combine flour, cornmeal, sugar, baking powder, chili powder, and salt.
In a medium bowl combine buttermilk, egg, and oil; add to dry ingredients.
Stir until combined.
Stir in chili peppers.
Pour batter onto grids of a preheated, lightly greased waffle baker.
Bake according to manufacturer's directions.
When done, use a fork to lift waffle off grid.
Repeat with remaining batter.
Serve warm with Jicama-Bean Salsa and bottled salsa.
If desired, top with sour cream and cheese.
Halve, seed, peel, and chop one avocado.
Coarsely chop 1 medium tomato.
In a medium bowl combine avocado; tomato; half of a 15-ounce can black beans, rinsed and drained; 1/4 cup coarsely chopped, peeled jicama;
1/4 cup coarsely chopped red onion; and 1 tablespoon snipped fresh cilantro.
Makes about 1-1/2 cups salsa.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (111g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 37 (26%)|
|Amt Per Serving||% DV|
|Total Fat 4.2g||6 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 1.2g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 20.6mg||6 %|
|Sodium 1037.5mg||36 %|
|Potassium 225.4mg||6 %|
|Total Carbohydrate 21.7g||6 %|
|Dietary Fiber 1.6g||7 %|
|Sugars, other 20.1g|
|Protein 4.8g||7 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 141
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