Can also be used as a dip with tortilla chips.
Cook and stir garlic, peppers, mushrooms and onions in oil five minutes or until vegetables are tender.
Add tomatoes, tomato sauce, chili powder and cumin.
Heat to a boil. Reduce heat to low.
Add beans, zucchini and corn.
Simmer 15 minutes or until vegetables are tender.
Add one cup (reserve 1/2 cup) of cheese; stir until melted.
Spoon into serving bowls. Top with remaining cheese.
Freezes well.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (842g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 493 | ||
Calories from Fat: 117 (24%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13g | 17 % | |
Saturated Fat 5.9g | 30 % | |
Monounsaturated Fat 4.6g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 26mg | 8 % | |
Sodium 653.3mg | 23 % | |
Potassium 1601.5mg | 42 % | |
Total Carbohydrate 80.1g | 24 % | |
Dietary Fiber 18.2g | 73 % | |
Sugars, other 61.9g | ||
Protein 21.5g | 31 % | |
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: 493
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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