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Pinto Bean Flameado – My own
THE WELL SEASONED COOK9Ingredients
40Minutes
820Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 cup chile peppers (assorted, charred, skinned and diced*, I used poblano, jalapeños, and Hatch, in addition to sweet red and yellow bell peppers.)
- 2 pinto beans (generous cups cooked)
- 1/3 cup black olives (sliced ripe, not the cured, salted Mediterranean type)
- 1 Tbsp. epazote (dried, or Mexican or Italian oregano)
- 1 tsp. salt
- 1/3 tsp. black pepper
- 3 cups cheeses (assorted shredded soft Mexican or Mexican-style, I used Cheddar, Monterey Jack, Queso Quesadilla and Asadero.)
- 3 cilantro leaves (fresh)
- 6 tortillas (warmed, white, wheat or corn)
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NutritionView More
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820Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories820Calories from Fat410 |
| % DAILY VALUE |
| Total Fat45g69% |
| Saturated Fat24g120% |
| Trans Fat |
| Cholesterol110mg37% |
| Sodium2290mg95% |
| Potassium350mg10% |
| Protein37g |
| Calories from Fat410 |
| % DAILY VALUE |
| Total Carbohydrate65g22% |
| Dietary Fiber4g16% |
| Sugars3g |
| Vitamin A20% |
| Vitamin C2% |
| Calcium90% |
| 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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