Ingredients
Scale
- 1 bag (16 ounces) coleslaw mix
- 1 can (15 ounces) black beans, rinsed and drained
- 1 ½ cups (247.5 g) canned corn kernels, drained
- 1 medium jalapeño pepper, seeded and finely diced
- 1 small red bell pepper, seeded and finely diced
- 3 green onions, finely sliced
- ¼ cup fresh cilantro, finely chopped
- 1 tablespoon taco seasoning
- ½ teaspoon ground cumin
- 1 bag (9.75 ounces) Chili Cheese Fritos (reserve a handful for topping)
- ½ cup (115 g) sour cream
- ½ cup (116 g) mayonnaise
- ¼ cup fresh lime juice (about 2 limes)
- 2 tablespoons chipotle sauce from a can of chipotles in adobo (only the sauce)
Instructions
- Combine coleslaw mix, black beans, corn, jalapeño, red bell pepper, green onions, and cilantro in a large bowl.
- Whisk sour cream, mayonnaise, lime juice, and chipotle sauce in a separate bowl until smooth.
- Pour the dressing over the vegetable mixture and add all but a handful of Fritos. Stir gently.
- Top with reserved Fritos before serving.
- Serve immediately for the best flavor and texture.
Notes
Store leftover Frito Cowboy Cabbage in an airtight container in the refrigerator for 2 to 3 days. Add fresh Fritos just before serving to maintain crunch.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Main Course
- Method: Mixing
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 30mg