Emprimir
Correo Electrónico
Add a photoRaciónes: 4
Ingredientes
- 1/2 x Yellow bell pepper, julienned
- 1/2 x Red bell pepper, julienned
- 1/2 c. Mushroom, sliced
- 1/2 c. Corn
- 1 x Carrot, julienned
- 1 can Black beans, liquid removed
- 1 tsp Chili pwdr
- 1 tsp Cumin
- 2 Tbsp. Brown sugar
- 1 dsh Salt
- 1/4 c. Balsamic vinegar
- 4 x Flour tortillas
Direcciones
- Saute/fry peppers and carrot in a little extra virgin olive oil till just barely tender.
- Add in the mushrooms and corn. Saute/fry till nice color. Add in the brown sugar, chili pwdr, cumin, salt and stir around. Add in the vinegar and deglaze the pan. You may need to add in a splash of water depending on how much water is in the vegetables and how much chili pwdr you use. Add in the liquid removed beans and heat through. Microwave tortillas for 45 seconds in damp paper towel to soften. And fill with the cooked mix and serve with salsa and lowfat sour cream if you like.
- designed a few years ago. The play between the brown sugar and balsamic vinegar is quite nice.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 156g | |
| Recipe makes 4 servings | |
| Calories 371 | |
| Calories from Fat 14 | 4% |
| Total Fat 1.7g | 2% |
| Saturated Fat 0.39g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 68mg | 3% |
| Potassium 1512mg | 43% |
| Total Carbs 70.39g | 19% |
| Dietary Fiber 15.0g | 50% |
| Sugars 12.56g | 8% |
| Protein 20.63g | 33% |
.jpg "Sparkle arándano frambuesa (sin alcohol)"){kind=small}
