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Ingredientes
- 1/2 cup red enchilada sauce
- 1/2 cup fat free, vegetarian refried beans
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/8 teaspoon cayenne pepper
- 1 cup Mexican blend cheese
- 1 cup canned pinto beans, rinsed and drained
- 1/2 cup diced red onion
- 1/2 cup diced green bell pepper
- 1/4 cup sliced green onions
- 1/2 cup green chiles
- 1 large thinly sliced tomato
- 1/4 cup sliced black olives
- 1/2 cup queso blancoInstructions
View Full Recipe at Mom's Test Kitchen
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 950g | |
| Calories 1261 | |
| Calories from Fat 819 | 65% |
| Total Fat 91.28g | 114% |
| Saturated Fat 29.56g | 118% |
| Trans Fat 0.0g | |
| Cholesterol 114mg | 38% |
| Sodium 2770mg | 115% |
| Potassium 1519mg | 43% |
| Total Carbs 72.57g | 19% |
| Dietary Fiber 19.9g | 66% |
| Sugars 22.02g | 15% |
| Protein 44.63g | 71% |
