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Ingredientes
- 1 can Pinto beans,liquid removed, rinsed
- 2 Tbsp. ,Mexican Spice Mix (below)
- 2 x Carrots, cut in 2" chunks
- 1/2 c. Zucchini,cut in 2" chunks
- 2 can Low sodium tomato sauce Mexican Spice Mix
- 5 tsp Cumin
- 5 tsp Chili pwdr
- 2 1/2 tsp Black pepper
- 5 Tbsp. Chopped onions, dry
- 5 Tbsp. Chopped garlic, dry
- 2 1/2 tsp Salt
Direcciones
- Mexican Bean Stew: Combine pinto beans, seasoning mix, vegetables, and tomato sauce in a sauce pan. Add in sufficient water to achieve desired consistency. Simmer covered for 30-60 min. Serve warm.
- Mexican Spice Mix: Combine spices and store in a covered bottle. Use 3 Tablespoons mix for every 1 c. of dry beans.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 279g | |
| Recipe makes 6 servings | |
| Calories 145 | |
| Calories from Fat 17 | 12% |
| Total Fat 2.06g | 3% |
| Saturated Fat 0.34g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2033mg | 85% |
| Potassium 946mg | 27% |
| Total Carbs 28.28g | 8% |
| Dietary Fiber 8.6g | 29% |
| Sugars 8.51g | 6% |
| Protein 7.44g | 12% |
