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Ingredients
US|METRIC
16 SERVINGS
- 1 Tbsp. vegetable oil
- 1 1/2 lb. skirt steak (or flap steak)
- 1 tsp. salt
- 1 tsp. freshly ground black pepper
- 1/2 tsp. dried chipotle pepper (ground)
- 2 Tbsp. bacon fat
- 1 yellow onion (diced)
- 1 tsp. salt (divided)
- 1/2 tsp. dried oregano
- 30 oz. pinto beans (rinsed and drained)
- 1 1/2 cups water (or chicken broth, plus more as needed)
- 14 oz. corn tortilla chips
- 12 oz. shredded cheddar cheese
- 12 oz. shredded Monterey Jack cheese
- 1 avocado (peeled, pitted and diced)
- 1/2 cup white onion (chopped, or to taste)
- 2 tomato (ripe, chopped, or more to taste)
- 1 jalapeno pepper (seeded and minced)
- 1/2 cup sour cream (for topping)
- 1/2 cup chopped fresh cilantro
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NutritionView More
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430Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories430Calories from Fat250 |
| % DAILY VALUE |
| Total Fat28g43% |
| Saturated Fat12g60% |
| Trans Fat0g |
| Cholesterol70mg23% |
| Sodium680mg28% |
| Potassium430mg12% |
| Protein23g |
| Calories from Fat250 |
| % DAILY VALUE |
| Total Carbohydrate22g7% |
| Dietary Fiber3g12% |
| Sugars2g |
| Vitamin A15% |
| Vitamin C15% |
| Calcium35% |
| Iron15% |
* 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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