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Ingredients
US|METRIC
4 SERVINGS
- 2 cups chiles (fresh or frozen roasted, skinned, stemmed, seeded, chopped)
- 5 cloves garlic (peeled and chopped)
- 2 tomatoes (vine ripe, seeded, chopped- I used Roma, plum tomatoes)
- 3 cups vegetable broth (reserve 4-5 tablespoons)
- 1 pinch sea salt (to taste)
- ground pepper (Fresh, to taste)
- 1 dash balsamic vinegar (golden)
- 1 Tbsp. agave syrup
- 2 Tbsp. potato starch flour
- 2 1/2 cups green chile sauce (see above)
- 11 corn tortillas
- 8 oz. cream cheese (dairy or soy, room temperature)
- 1 cup Monterey Jack cheese (or grated cheddar, or grated vegan cheese)
- 1 red onion (medium, diced fine)
- 4 cloves garlic (minced)
- 14 oz. white beans (or black, rinsed, drained)
- 1/2 tsp. cumin (to taste)
- 1 lime (large)
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NutritionView More
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630Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories630Calories from Fat280 |
% DAILY VALUE |
Total Fat31g48% |
Saturated Fat15g75% |
Trans Fat |
Cholesterol90mg30% |
Sodium1250mg52% |
Potassium1000mg29% |
Protein25g |
Calories from Fat280 |
% DAILY VALUE |
Total Carbohydrate67g22% |
Dietary Fiber11g44% |
Sugars7g |
Vitamin A35% |
Vitamin C35% |
Calcium45% |
Iron35% |
* 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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