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Ingredients
US|METRIC
6 SERVINGS
- 1 cup sweet potato (diced small)
- 2 tsp. olive oil
- 1 cup tomatoes (diced and seeded, In May, before tomato season has started, I have found that the campari tomatoes available at the grocery store work well in this recipe.)
- 3/4 cup canned black beans (drained and rinsed)
- 3/4 cup frozen sweet corn
- 5/16 cup red onion (chopped small)
- 4 oz. green chilis (diced)
- 1 Tbsp. chili powder (hot Mexican)
- 1/2 tsp. cumin
- 1/2 tsp. paprika
- 1/2 tsp. garlic
- 1/2 tsp. Himalayan salt
- 2 tsp. apple cider vinegar
- 5/8 cup yellow onion (diced)
- 1 tsp. olive oil
- 1 Tbsp. arrowroot flour
- 1 1/2 cups milk 2%
- 1 cup Monterey Jack cheese (shredded)
- 1 cup mild cheddar (shredded, To save time I purchased a bag of organic pre-shredded cheese that was a combination of monterey jack and mild cheddar.)
- 4 oz. green chilis (diced, that makes 2 cans total)
- 1/8 tsp. paprika
- 1/4 tsp. sea salt
- 1 bag blue corn tortilla chips (about 15 chips per person)
- 1 cup queso fresco (crumbled, for topping)
- 1/2 cup fresh cilantro (for topping)
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NutritionView More
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380Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories380Calories from Fat200 |
% DAILY VALUE |
Total Fat22g34% |
Saturated Fat11g55% |
Trans Fat |
Cholesterol55mg18% |
Sodium510mg21% |
Potassium630mg18% |
Protein18g |
Calories from Fat200 |
% DAILY VALUE |
Total Carbohydrate29g10% |
Dietary Fiber5g20% |
Sugars9g |
Vitamin A100% |
Vitamin C170% |
Calcium45% |
Iron10% |
* 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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