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Ingredients
US|METRIC
6 SERVINGS
- 1 1/2 lb. tomatillos (husks removed, rinsed)
- 1 medium onion (peeled, cut into 8 wedges)
- 6 poblano chiles (–8 large, about 1½ lb. total)
- 2 serrano chiles
- 6 garlic cloves (unpeeled)
- 3 Tbsp. extra virgin olive oil (divided)
- 1 tsp. kosher salt (plus more)
- 1 cup cilantro leaves (with tender stems)
- 1/2 tsp. ground cumin
- 1 medium onion
- 2 Tbsp. extra virgin olive oil (plus ⅔ cup)
- 1/2 tsp. ground cumin
- 2 garlic cloves (finely chopped)
- 1 bunch curly kale (about 9 oz. ,stems removed, leaves finely chopped)
- kosher salt
- 15.5 oz. pinto beans (1 can ,drained, rinsed)
- 4 oz. grated Monterey Jack cheese (coarsely, about 1 cup, divided)
- 12 corn tortillas (5"–6")
- 2 oz. grated cotija (coarsely, about ½ cup)
- cilantro leaves
- lime wedges
- avocado (sliced)
- hot sauce (for serving)
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NutritionView More
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340Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories340Calories from Fat140 |
% DAILY VALUE |
Total Fat16g25% |
Saturated Fat2g10% |
Trans Fat |
Cholesterol |
Sodium670mg28% |
Potassium970mg28% |
Protein9g |
Calories from Fat140 |
% DAILY VALUE |
Total Carbohydrate47g16% |
Dietary Fiber9g36% |
Sugars7g |
Vitamin A240% |
Vitamin C210% |
Calcium20% |
Iron25% |
* 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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