A variety of peppers, zucchini, and onions are rubbed with a mix of chipotle and ancho chili powders then roasted and tossed with vinegar and cotija cheese.
0.25 inch 2 red bell peppers, seeded and cut into stripes
0.25 inch 2 large poblano peppers, seeded and cut into strips
1 Red onion, cut into strips
0.25 inch 2 zucchini peppers, cut into rounds
1.5 tablespoon Olive oil
1 teaspoon Dried ancho chili powder
0.5 teaspoon Dried chipotle pepper powder
0.5 teaspoon Salt
1 tablespoon Sherry vinegar
0.33000000000000007 cup Chopped cilantro
Nutrition value
86
calories per serving
7 g Fat3 g Protein3 g Carbs3 g FiberOther
Current Totals
7 g Fat
3 g Protein
3 g Carbs
3 g Fiber
MacroNutrients
Carbs
3 g
Protein
3 g
Fiber
3 g
Fats
Fat
7 g
Vitamins & Minerals
Calcium
76 mg
Iron
2 mg
Vitamin A
749 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
0 mg
Vitamin B6
0 mg
Vitamin B9
38 mcg
Vitamin B12
0 mcg
Vitamin C
16 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
39 mg
Manganese
0 mg
Phosphorus
53 mg
Selenium
4 mcg
Zinc
1 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
