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Ingredients
US|METRIC
8 SERVINGS
- 1 1/2 Ancho chilies (2 to 3 dried)
- 1 cup boiling water
- 28 oz. tomatoes (whole)
- 3/4 tsp. kosher salt
- black pepper (to taste)
- 1 Tbsp. olive oil
- 1 onion (medium, finely chopped)
- 2 garlic cloves (minced)
- 2 jalapenos (seeded and finely chopped)
- 2 tsp. cumin
- 1 lb. zucchini (diced 1/4-inch, 4 cups)
- ears of corn (2 medium, kernels cut from cobb, 1 1/2 cups)
- 1 cup pinto beans (or canned black, drained and slightly smashed with fork)
- 1 Tbsp. fresh lime juice
- 1/2 cup chopped cilantro (plus more for garnish)
- 8 corn tortillas (6-inch)
- 3 cups reduced fat Mexican blend cheese
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NutritionView More
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170Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories170Calories from Fat45 |
| % DAILY VALUE |
| Total Fat5g8% |
| Saturated Fat1.5g8% |
| Trans Fat |
| Cholesterol5mg2% |
| Sodium350mg15% |
| Potassium740mg21% |
| Protein8g |
| Calories from Fat45 |
| % DAILY VALUE |
| Total Carbohydrate25g8% |
| Dietary Fiber6g24% |
| Sugars6g |
| Vitamin A60% |
| Vitamin C50% |
| Calcium20% |
| 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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