This easy recipe puts a tasty Mexican twist on lasagna. While this dish uses black beans, you can use whatever bean you like—pintos would also be good. Substitute black olives for the green chiles, if you prefer. Want to add a little heat? Use the hot variety of canned green chiles or stir in a diced jalapeño pepper to the filling mixture. You could also incorporate sautéed shrimp or roasted lean pork tenderloin as your protein instead of the chicken. This dish also doubles as a perfect make-ahead meal. It will last up to five days if covered in the refrigerator.
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Serving Size: 1 serving (90g) | ||
Recipe Makes: 12 servings | ||
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Calories: 1 | ||
Calories from Fat: 1 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.6mg | 0 % | |
Potassium 6.5mg | 0 % | |
Total Carbohydrate 0.2g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.1g | ||
Protein 0.1g | 0 % | |
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: 1
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