Serve with Spanish rice (see recipe)
* Prepare rice according to package directions. While rice is boiling, cook bell pepper, onion, Serrano pepper and garlic in olive oil for 5 minutes; add cooked rice, tomato, and salt. Stir, keep warm.
* Heat oil in a skillet over medium heat. Add red onion and corn; cook 5 minutes. Stir in garlic and beans. Cook until beans are warmed through, about 2 minutes. Stir in lime juice, salt & pepper.
*Spoon 1/2 cup corn-bean mix into each tortilla. Garnish with topppings if desired.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (193g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 171 | ||
Calories from Fat: 55 (32%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.2g | 8 % | |
Saturated Fat 1.3g | 7 % | |
Monounsaturated Fat 3.1g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 4.8mg | 1 % | |
Sodium 435.9mg | 15 % | |
Potassium 189.9mg | 5 % | |
Total Carbohydrate 26.3g | 8 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 24.8g | ||
Protein 3.7g | 5 % | |
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: 171
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