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Ingredients
US|METRIC
15 SERVINGS
- 6 tomatoes (medium ripe, diced small, about 4 cups)
- 1/2 yellow onion (medium, diced small)
- 2 jalapeño peppers (1 1/2 to 2 tablespoons minced)
- 2 garlic cloves (minced)
- 1/2 tsp. salt
- 1/2 bunch cilantro (1/2 cup chopped)
- juice (of 1 lime)
- 1 Tbsp. olive oil
- 1/2 yellow onion (medium, diced small)
- 2 cloves garlic (minced)
- 2 tsp. chili powder (plus more to taste)
- 14 oz. pinto beans (2 cans, drained and rinsed)
- 1 tsp. salt
- 1/2 cup chicken broth (or vegetable broth)
- 6 avocados (medium ripe)
- 1/2 cup cilantro leaves (chopped, and upper stems)
- 2 coarse salt (pinch)
- juice (of one lime)
- 3 cups sour cream
- 4 cups shredded cheddar cheese
- 1 head iceberg lettuce (shredded)
- 14 oz. black olives (2 cans, drained and roughly chopped)
- 4 whole spring onions (thinly sliced)
- corn tortilla chips (to serve)
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NutritionView More
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430Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories430Calories from Fat320 |
| % DAILY VALUE |
| Total Fat36g55% |
| Saturated Fat14g70% |
| Trans Fat |
| Cholesterol55mg18% |
| Sodium730mg30% |
| Potassium760mg22% |
| Protein12g |
| Calories from Fat320 |
| % DAILY VALUE |
| Total Carbohydrate21g7% |
| Dietary Fiber8g32% |
| Sugars8g |
| Vitamin A30% |
| Vitamin C50% |
| Calcium30% |
| 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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