Make_It_Ethnic_Recipes@yahoogroups.com
use with Bean-Corn Enchiladas
Place the onion, garlic, and water in a large saucepan. Cook,
stirring for 5 minutes, until the onion softens slightly. Add the
tomatoes, chilies, and the spices. Stir. Cover and cook over low heat for 15 minutes. Add 1 cup of the water and the soy sauce. Mix the cornstarch in the remaining 1/2 cup water.
Add to the sauce while stirring. Cook stirring, until thickened.
Notes: I increase the cumin and add a T. or so of cocoa
powder for a "mole" influence. This is a very nice recipe (pretty zingy for a MacDougall recipe). If you substitute tomato sauce for the crushed tomatoes, you'll get a smoother sauce.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Recipe (1381g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 394 | ||
Calories from Fat: 43 (11%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.8g | 6 % | |
Saturated Fat 0.7g | 4 % | |
Monounsaturated Fat 1.1g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 3186.1mg | 110 % | |
Potassium 2744.6mg | 72 % | |
Total Carbohydrate 84.6g | 25 % | |
Dietary Fiber 20.6g | 82 % | |
Sugars, other 64g | ||
Protein 19.5g | 28 % | |
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: 394
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