Try this Pintos and Quinoa Mexicana recipe, or contribute your own.
Suggest a better descriptionpour peppers and onions mix into large skillet or dutch oven, if using the frozen, sautee until most of the water has cooked out, no oil is required, fresh veggies will saute in their own liquid, add a tablespoon of olive oil if you insist :-) Add herbs and spices, saute for another minute or two. Add all other ingredients, bring to a simmer, cover loosely and simmer for about 20 minutes, remove heat and let stand, covered for another 10 minutes. Posted to fatfree digest V97 #272 by Jan Gordon
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (498g) | ||
Recipe Makes: 1 Servings | ||
|
||
Calories: 72 | ||
Calories from Fat: 30 (42%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 3.3g | 4 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 0.9g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 177.9mg | 6 % | |
Potassium 416.7mg | 11 % | |
Total Carbohydrate 13.3g | 4 % | |
Dietary Fiber 7.1g | 29 % | |
Sugars, other 6.2g | ||
Protein 2.9g | 4 % | |
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: 72
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.