Photo: Mike Kenneally
Estimated Nutrition (whole recipe, rough)
573
Calories
21g
Protein
27g
Fat
64g
Carbs
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Corn Tortilla | 1 medium flour (45g) | 140 |
| Pinto Bean | 1/2 cup (86g) canned | 122 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Garlic | 1 clove (3g) | 4 |
| Water | not in our table | 0 |
| Manchego | 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
- 2 links dried Spanish chorizo, (3 1/2 ounces) skin removed and finely chopped (3/4 cup)
- 1 tablespoon vegetable oil
- 2 garlic cloves, finely chopped
- 1 medium onion, finely chopped
- 1 red bell pepper, finely chopped
- 1 fresh jalapeño or Serrano chile, seeded, if desired, and finely chopped
- 1 teaspoon sweet paprika
- 1 (14- to 15-ounce) can refried pinto beans
- 3/4 cup water
- 8 ounces Manchego or Monterey Jack cheese, coarsely grated (2 1/4 cups)
- Corn tortilla chips
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes