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15Ingredients
45Minutes
370Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 cup amaranth
- 1 Tbsp. olive oil
- 1 yellow onion (diced)
- 3 garlic cloves (minced)
- 1 jalapeno (cored and diced)
- 2 bell peppers (cored and diced)
- 3 cups vegetable broth
- 14.5 oz. fire roasted tomatoes (crushed)
- 2 tsp. ground cumin
- 1 tsp. chili powder
- 1 tsp. cayenne (depending on how hot you like it)
- 15 oz. black beans (drained and rinsed)
- 1/2 cup chopped cilantro
- 1 lime
- 2 avocados
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Directions
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NutritionView More
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370Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories370Calories from Fat170 |
% DAILY VALUE |
Total Fat19g29% |
Saturated Fat2.5g13% |
Trans Fat |
Cholesterol |
Sodium1270mg53% |
Potassium1390mg40% |
Protein12g |
Calories from Fat170 |
% DAILY VALUE |
Total Carbohydrate47g16% |
Dietary Fiber20g80% |
Sugars6g |
Vitamin A45% |
Vitamin C140% |
Calcium15% |
Iron30% |
* 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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Reviews(2)
Esther 4 years ago
So good !! Roasted my own tomatoes and used fresh black beans. Just added 25 extra minutes to the cooking but I had the time. Thanks for sharing ;)
Mary C. 8 years ago
Thank you and well done on this recipe. This is 'amaranthian' amazing! Perfect for a mexican food lovin' (extra spicy!) and health conscious vegan like me! It was not difficult at all, In fact, I decided to make my own roasted tomatoes and crushed them. I halved all of the ingredients which made it two servings, (being that I was only cooking for myself) So, will I have seconds tonight or store it in the fridge for another night this week? Hmmm, a dilemma. Either way I will make this again, Perhaps I will try the quinoa version next time.