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Ingredients
US|METRIC
4 SERVINGS
- 1 spaghetti squash (medium, baked)
- 15 oz. black beans (drained and rinsed)
- 1 red bell pepper (large, diced)
- 1 cup cherry tomatoes (sliced)
- 4 oz. diced green chilies (drained)
- 1 1/2 cups frozen corn kernels
- 1 cup Mexican cheese (shredded)
- 1/3 cup chopped cilantro (+ more to top)
- 2 tsp. dried oregano (Mexican)
- 1 tsp. kosher salt
- pickled jalapeños (diced optional)
- 2 avocados (sliced, to top)
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NutritionView More
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560Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories560Calories from Fat260 |
% DAILY VALUE |
Total Fat29g45% |
Saturated Fat8g40% |
Trans Fat |
Cholesterol35mg12% |
Sodium1560mg65% |
Potassium1520mg43% |
Protein21g |
Calories from Fat260 |
% DAILY VALUE |
Total Carbohydrate68g23% |
Dietary Fiber17g68% |
Sugars7g |
Vitamin A40% |
Vitamin C130% |
Calcium40% |
Iron20% |
* 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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