Recipe from El Salvador
Heat oil in a large pot. Add the onions, bell pepper, and garlic. Sauté for 2-3 minutes until tender. Stir in the drained beans, some of the bean liquid, and salt and pepper. Cook at medium-low until heated through. Add rice and turkey, if using, then stir until heated through. Adjust seasoning and add a little more bean liquid, if necessary. Serve hot on a tortilla shell.
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Serving Size: 1 Serving (504g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1362 | ||
Calories from Fat: 250 (18%) | ||
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Amt Per Serving | % DV | |
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Total Fat 27.8g | 37 % | |
Saturated Fat 5.9g | 30 % | |
Monounsaturated Fat 14.3g | ||
Polyunsanturated Fat 6.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 1779.6mg | 61 % | |
Potassium 881.6mg | 23 % | |
Total Carbohydrate 238g | 70 % | |
Dietary Fiber 16.7g | 67 % | |
Sugars, other 221.3g | ||
Protein 36.4g | 52 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1362
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