Photo: Charles Deluvio
Estimated Nutrition (whole recipe, rough)
316
Calories
29g
Protein
2g
Fat
48g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pinto Bean | 1/2 cup (86g) canned | 122 |
| Yogurt | 170g plain Greek | 100 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| 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
- =
- 1/4 small onion
- 2 cloves garlic
- 1/2 jalapeño pepper, optional
- 1/2 cup lightly packed cilantro leaves
- 2 (15-oz.) cans diced tomatoes, drained
- 3 (15-oz.) cans pinto beans, drained and rinsed
- 1/2 tsp. hot sauce, optional
- Light sour cream or soy sour cream, Optional
- =
Directions
1
1. In food processor, pulse onion, garlic, jalapeño pepper and cilantro until coarsely chopped. Add tomatoes and pulse until finely chopped.
2
2. In medium saucepan, combine salsa and pinto beans. Bring to a simmer over medium heat and simmer, stirring often, 15 minutes. Season with salt, pepper and hot sauce to taste. Serve with a dollop of sour cream if desired.
Recipe sourced from
fandom