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18Ingredients
30Minutes
160Calories
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Ingredients
US|METRIC
12 SERVINGS
- 1 Tbsp. extra-virgin olive oil
- 1 yellow onion (large, chopped)
- 1 garlic clove (medium, minced)
- 1 tsp. ground cumin
- 1 1/2 tsp. chili powder
- 14 oz. fire-roasted diced tomatoes
- 1/4 cup juice
- 1/4 cup tomato paste
- 31 oz. pinto beans (or black, or a mix, drained)
- 1 1/2 cups frozen corn
- 3 cups fresh spinach (coarsely chopped, baby or regular will work)
- salt and ground black pepper
- 8 corn tortillas
- 2 cups Monterey Jack cheese (I used both)
- chopped fresh cilantro (optional)
- jalapeño (optional)
- sour cream (optional)
- salsa (optional)
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NutritionView More
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160Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories160Calories from Fat70 |
% DAILY VALUE |
Total Fat8g12% |
Saturated Fat4g20% |
Trans Fat |
Cholesterol20mg7% |
Sodium220mg9% |
Potassium300mg9% |
Protein8g |
Calories from Fat70 |
% DAILY VALUE |
Total Carbohydrate17g6% |
Dietary Fiber2g8% |
Sugars3g |
Vitamin A25% |
Vitamin C25% |
Calcium20% |
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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Reviews(3)
Coco 6 years ago
Casserole was delicious. I added beef less ground beef and only used one can of pinto beans. I also added sliced olives. Next time I will use taco seasoning and fire roasted tomatoes.
Paula Cassidy 7 years ago
I had to substitute frozen chopped kale for spinach and canned corn for frozen, and I chose to cut up the tortillas. It was tasty, and despite using less kale than the recommended 3 cups there was enough for more than one dish.