Photo: Thought Catalog
Estimated Nutrition (whole recipe, rough)
459
Calories
14g
Protein
23g
Fat
58g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Pinto Bean | 1/2 cup (86g) canned | 122 |
| Onion | 1 medium (110g) | 44 |
| Plum | 1 medium (66g) | 30 |
| Tomato | 1 medium (123g) | 22 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
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 can drained pinto beans
- 4 diced scallions
- 1 Tbsp gasrlic powder
- 3 Tbsp diced cilantro
- 1 small diced avocado
- 3 Tbsp mild salsa
- 4 small Italian plum tomatoes
- Nacho-flavored totilla chips
- =
Directions
1
Blend pinto beans in blender.
2
Add scallions, garlic powder, and cilantro.
3
Mix in tomatoes, avocado and salsa.
4
Blend well.
5
Refrigerate for 1 hour to cool.
6
Serve with totilla chips
7
or baked pototo.
Recipe sourced from
fandom