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19Ingredients
50Minutes
440Calories
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Ingredients
US|METRIC
4 SERVINGS
- 3 Tbsp. olive oil
- 2 Tbsp. all purpose flour
- 3 Tbsp. chili powder (mild)
- 1 1/2 tsp. ground cumin
- 1 tsp. garlic powder
- 2 cups water
- 2 Tbsp. tomato paste
- 14 oz. pinto beans (drained and rinsed)
- 1 cup corn kernels (fresh or frozen and thawed)
- 1 onion (medium, diced)
- 3 garlic cloves (minced)
- 2 Tbsp. diced green chiles (from a can)
- 2 tsp. ground cumin
- 1 tsp. oregano
- salt (to taste)
- 6 flour tortillas (medium)
- avocado slices
- fresh cilantro
- scallions (Chopped)
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NutritionView More
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440Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories440Calories from Fat150 |
% DAILY VALUE |
Total Fat17g26% |
Saturated Fat3.5g18% |
Trans Fat |
Cholesterol<5mg2% |
Sodium1280mg53% |
Potassium610mg17% |
Protein18g |
Calories from Fat150 |
% DAILY VALUE |
Total Carbohydrate56g19% |
Dietary Fiber6g24% |
Sugars6g |
Vitamin A60% |
Vitamin C30% |
Calcium40% |
Iron35% |
* 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)
Amy Grey 4 years ago
The idea is good, and the texture is fine, but the sauce is substandard. I would use a different sauce recipe, add some more veggies, and try again. Also, if you like your onions softer, you will want to sauté before placing into the filling.
Melissa Dunnink 5 years ago
Very spicy and I only used half of the amount of chili. Easy and fast to prepare.
Vicki 6 years ago
I liked this a lot and I’ll definitely make it again I sprinkled vegan Parmesan on top for a little cheese flavor