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Ingredients
US|METRIC
7 SERVINGS
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NutritionView More
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350Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories350Calories from Fat90 |
| % DAILY VALUE |
| Total Fat10g15% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol |
| Sodium1120mg47% |
| Potassium1100mg31% |
| Protein13g |
| Calories from Fat90 |
| % DAILY VALUE |
| Total Carbohydrate58g19% |
| Dietary Fiber17g68% |
| Sugars6g |
| Vitamin A80% |
| Vitamin C45% |
| Calcium10% |
| 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.
Recipe Tags
Reviews(7)
A Johnson 3 months ago
Turned out great. Really big hit on a very cold night. Paired it with fresh cornbread. Will make it again regularly.
Alisa a year ago
So easy (just opening cans) yet flavorful! I used frozen chopped onions and was out of carrots; added a 4-oz can of diced green chiles and a 15-oz can of black olives. Topped with the crushed remains of a bag of blue corn chips we took on a road trip. My son got 3-4 servings even though he usually complains about vegan dishes!
Jamie Brown 4 years ago
I used fire roasted tomatillos, but it’d be just as good with the fire roasted tomatoes. I also only used one jalapeño since my toddlers are eating it too and I didn’t want to risk it getting too spicy for them. I used 1 can black beans and 1 can kidney beans. It was delicious!
Jodi Meisner 5 years ago
very good. sid not use poblanos, used a 4oz can of green chilies instead, added cumin, chili powder, Wildtree garlic galore, fajita seasoning alsi used homeade chicken stock