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Pinto Beans, Sweet Potatoes, and Quinoa in Chipotle-Tomato Broth
RECIPE BINDER20Ingredients
65Minutes
450Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 1/2 cups pinto beans (canned, rinsed)
- 1 cup quinoa (rinsed)
- 7 cups vegetable stock
- 1 Tbsp. extra virgin olive oil
- 1 small yellow onion (minced)
- 1 seeds (chipotle chile-, removed and minced)
- 2 cloves garlic (minced)
- 1 tsp. ground cumin (fresh)
- 1/2 tsp. dried oregano
- 1 bay leaf
- pepper
- salt
- 1 cup canned tomatoes (finely diced with juice)
- 1 sweet potato (orange, peeled, diced small)
- 1/4 green cabbage (sliced thin)
- 3 red radishes (sliced thin)
- 1/2 cup crumbled feta cheese
- 2 green onions (sliced thin)
- 1 avocado (diced)
- lime wedges
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NutritionView More
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450Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories450Calories from Fat160 |
| % DAILY VALUE |
| Total Fat18g28% |
| Saturated Fat5g25% |
| Trans Fat |
| Cholesterol15mg5% |
| Sodium2210mg92% |
| Potassium1140mg33% |
| Protein15g |
| Calories from Fat160 |
| % DAILY VALUE |
| Total Carbohydrate62g21% |
| Dietary Fiber12g48% |
| Sugars8g |
| Vitamin A130% |
| Vitamin C100% |
| Calcium25% |
| Iron40% |
* 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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