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Suggest a better descriptionOIL: Combine all ingredients for basting oil in a small bowl. Cover & set aside at room temperature for at least 2 hours. FILLING: Cut peppers, bell & chile, along with the squash in half, lengthwise. Remove seeds from the peppers. Using a pastry brush, coat them with the basting oil. Grill under a broiler or on a prepared grill. Baste & turn until tender, about 5 minutes per side. Remove from heat & when cool enough to handle, chop. TO ASSEMBLE: Spoon beans slightly off centre on tortilla & top with grilled vegetables & cilantro. Fold & eat. "Vegetarian Gourmet" Spring, 1995 Posted to MealMaster Recipes List, Digest #154 Date: Sun, 02 Jun 1996 17:20:44 -0400 From: Helene Rotondo
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Serving Size: 1 Serving (619g) | ||
Recipe Makes: 6 | ||
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Calories: 1160 | ||
Calories from Fat: 245 (21%) | ||
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Amt Per Serving | % DV | |
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Total Fat 27.2g | 36 % | |
Saturated Fat 6.3g | 32 % | |
Monounsaturated Fat 13.9g | ||
Polyunsanturated Fat 5.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 1915.3mg | 66 % | |
Potassium 1335.9mg | 35 % | |
Total Carbohydrate 191.6g | 56 % | |
Dietary Fiber 21.8g | 87 % | |
Sugars, other 169.8g | ||
Protein 37.2g | 53 % | |
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: 1160
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