My family goes meatless several nights a week, and this recipe is one of our favorites. I usually puree a can or two of chipotles in adobo and freeze in ice cube trays so I can use a small amount when I need it. Amy Bravo, Ames, Iowa.
1 tablespoon Minced chipotle pepper in adobo sauce
2 Garlic cloves, minced
2 teaspoon Chili powder
1 teaspoon Ground Cumin
0.125 teaspoon Salt
2 can Black beans, rinsed and drained
2 tablespoon Water
0.5 cup Pico De Gallo
6 Flour tortillas , warmed
1 cup Shredded cheddar or monterey jack cheese
0.5 cup Sour cream
Additional pico de gallo and sour cream, optional
Nutrition value
22
calories per serving
1 g Fat< 1 g Protein1 g Carbs3 g FiberOther
Current Totals
1 g Fat
< 1 g Protein
1 g Carbs
3 g Fiber
MacroNutrients
Carbs
1 g
Protein
1 g
Fiber
3 g
Fats
Fat
1 g
Vitamins & Minerals
Calcium
24 mg
Iron
0 mg
Vitamin A
9 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
0 mg
Vitamin B6
0 mg
Vitamin B9
11 mcg
Vitamin B12
0 mcg
Vitamin C
8 mg
Vitamin E
0 mg
Copper
0 mcg
Magnesium
14 mg
Manganese
1 mg
Phosphorus
12 mg
Selenium
0 mcg
Zinc
0 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
