Estimated Nutrition (whole recipe, rough)
Counts 4 of 6 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Black Bean | 1/2 cup canned (120g) drained | 114 |
| Yogurt | 170g plain Greek | 100 |
| Tomato | 1 medium (123g) | 22 |
| Bean | not in our table | 0 |
| Soup | 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 cup (480 ml ) cooked rice
- 1 can (16 oz, 450 g) refried beans
- 1 can (16 oz, 450 g) black beans
- 1 small can (4 oz, 110 g) green salsa
- 1 ⅓ cup (300 ml ) dried, bulk black bean soup mix
- Sour cream (optional)
Directions
Bring 1 cup (240 ml) dry rice and 2 cups (480 ml) water to a boil .
Turn heat to low and steam rice for 25–30 min (or prepare rice using rice cooker ).
Prepare soup mix by combining with 3 cups (720 ml) boiling water, then simmer about 5 minutes.
Add remaining ingredients and rice to soup.
Heat through, stirring occasionally.
If desired, just before serving, spoon a teaspoon of sour cream in to the middle of the bowl.