Photo: Charles Deluvio
Estimated Nutrition (whole recipe, rough)
447
Calories
23g
Protein
7g
Fat
80g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Pinto Bean | 1/2 cup (86g) canned | 122 |
| Tofu | 100g firm | 76 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Olive | 1 large (4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Capsicum | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 1/2 tablespoons olive oil
- 1/2 large yellow onion
- 1 medium yukon potato
- 1 medium sweet potato
- 3 medium roma tomatoes
- 1 jalapeño pepper
- 2 garlic cloves
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon cayenne pepper
- 3 cups vegetable broth
- 1 cup canned pinto beans
- 4 large collard green leaves
- 1 14-ounce package firm tofu (396g)
- 2 teaspoons salt
- freshly ground pepper (optional)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
Recipe sourced from
foodista