HEAT OIL IN A LARGE NONSTICK SKILLET (BE SURE TO USE NONSTICK!) OVER MEDIUM HIGH HEAT. ADD CARROT; SAUTE 5 MINUTES. ADD ONIONS AND GARLIC; SAUTE 2 MINUTES OR UNTIL TENDER. STIR IN CUMIN AND BEANS; PARTIALLY MASH MIXTURE WITH A POTATO MASHER. COOK 10 MINUTES OR UNTIL THICK, STIRRING FREQUENTLY. STIR IN CILANTRO. YIELD: 2 1/2 CUPS MAKES GREAT SIDE DISH WITH MEX FOOD OR USE IN BURRITOS OR AS DIP FOR CHIPS. THEY ALSO ARE GREAT IN THE FOLLOWING RECIPE: CHICKEN-AND-RAJAS ENCHILADAS Posted to CHILE-HEADS DIGEST by Deb deForest
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|Serving Size: 1 Serving (126g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 72 (62%)|
|Amt Per Serving||% DV|
|Total Fat 8g||11 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 4.9g|
|Polyunsanturated Fat 2g|
|Cholesterol 0mg||0 %|
|Sodium 52.9mg||2 %|
|Potassium 634.5mg||17 %|
|Total Carbohydrate 10.5g||3 %|
|Dietary Fiber 3.7g||15 %|
|Sugars, other 6.8g|
|Protein 3.9g||6 %|
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Calories per serving: 117
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