Photo: Lars Blankers
Estimated Nutrition (whole recipe, rough)
395
Calories
30g
Protein
2g
Fat
69g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Kidney Bean | 1/2 cup canned (128g) drained | 112 |
| Yogurt | 170g plain Greek | 100 |
| Lime | juice of 1 lime (44ml) | 11 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Bean | 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 medium sized Russet potatoes, peeled and boiled
- 1 8-ounce can, mixed beans, or kidney beans, drained
- 1 clove garlic, minced
- 2 teaspoons lime juice
- 1 tablespoon fresh cilantro, chopped
- 2 tablespoons, plain, lowfat yogurt
- Salt and pepper, to taste (optional)
- Extra chopped cilantro for garnish (optional)
Directions
1
1.Boil potatoes in water, drain then mash with a potato masher or fork in a medium sized bowl.
2
2.Add the beans, garlic, lime juice and cilantro then mix well. Place mixture in a food processor and process for at least 30 seconds or to desired consistency.
3
3.Place mixture back into bowl, add yogurt, salt and pepper and mix well.
Recipe sourced from
fandom