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Ingredients
US|METRIC
8 SERVINGS
- 3 Tbsp. vegetable oil (divided)
- 1 clove garlic (minced)
- 1 tsp. chili powder
- 1 cup pinto beans (rinsed drained canned)
- 3/4 tsp. salt (divided)
- 6 green onions (chopped)
- 2 whole chicken legs (roasted, see link to Roasted Chicken & Veggies With Lemon Herb Rice in Method, skinned, boned and shredded)
- 2 cups roasted vegetables (see link to Roasted Chicken & Veggies With Lemon Herb Rice in Method, coarsely chopped)
- 2 tsp. ground cumin
- 4 flour tortillas (large soft)
- 2 cups brown rice (or Big Batch White, link to recipes in Method)
- 3/4 cup cilantro (chopped)
- 2 Tbsp. lime juice
- 1 cup shredded cheddar cheese
- pico de gallo (optional)
- guacamole (optional)
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NutritionView More
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420Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories420Calories from Fat150 |
% DAILY VALUE |
Total Fat17g26% |
Saturated Fat5g25% |
Trans Fat0g |
Cholesterol40mg13% |
Sodium530mg22% |
Potassium340mg10% |
Protein16g |
Calories from Fat150 |
% DAILY VALUE |
Total Carbohydrate51g17% |
Dietary Fiber3g12% |
Sugars1g |
Vitamin A10% |
Vitamin C10% |
Calcium15% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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