6 WW Points
Heat oil in a medium nonstick skillet over medium-high heat; add garlic and cook, stirring, until lightly browned. Add onions and peppers; sauté until tender. Add tomatoes and beans; cook, stirring, until heated through and then season to taste. Serve over rice, garnished with sour cream and cilantro.
Swaps
Try quinoa for the brown rice and kidney beans for the black beans.
Flavor Boosts
Fresh herbs, all-purpose seasoning, hot sauce, minced jalapeño and/or onion flakes
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (413g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 329 | ||
Calories from Fat: 25 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.8g | 4 % | |
Saturated Fat 0.5g | 3 % | |
Monounsaturated Fat 1.2g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 1.3mg | 0 % | |
Sodium 33.8mg | 1 % | |
Potassium 763mg | 20 % | |
Total Carbohydrate 63.7g | 19 % | |
Dietary Fiber 13.8g | 55 % | |
Sugars, other 49.9g | ||
Protein 14.2g | 20 % | |
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: 329
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