Serve as a side dish to Enchilada Casserole
Heat a large skillet over medium-high heat. Add canola oil to pan; swirl to coat. Add red pepper and jalapeno pepper; saute 4 minutes. Add lime juice, salt and black beans. Cook 3 minutes or until throughly heated. Sprinkle with cilantro
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Serving Size: 1 Serving (47g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 35 | ||
Calories from Fat: 22 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.5g | 3 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 1.4g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 1.8mg | 0 % | |
Potassium 95.6mg | 3 % | |
Total Carbohydrate 3g | 1 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 2g | ||
Protein 0.5g | 1 % | |
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: 35
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