Mexican Pinto Beans Recipe
Recipe By Skinny Taste
These soupy beans can be served as a soup or as a side dish over rice or with tortillas. Leftovers freeze well.
3.9
26 Rating -
Rate
Non Vegdiet
1hr 3minstotal
20minsPrep
1hr 15minsCook
1hr 3m.total
20m.Prep
1hr 15m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Mexican Pinto Beans Recipe
- 0.13 pound dried pinto beans
- 0.13 teaspoon olive oil
- 0.13 small yellow onion, chopped
- 0.03 cup minced cilantro
- 0.38 clove garlic, minced
- 0.06 medium yellow onion, left whole
- 0.66 ounce can chopped green chilies
- 0.13 whole jalapeño
- 1/4 tablespoon chicken or vegetable bouillon, Better than Bouillon
- 1/4 bay leaves
- 0.13 teaspoon Kosher salt
- 1/4 medium vine tomatoes, cored, seeded, and chopped
- 0.03 medium red onion, chopped
- 1/4 scallions, chopped
- 0.03 cup minced cilantro
- 0.38 ounce queso Oaxaca or mozzarella, diced 1/4 inch
- 1 ounce sliced avocado
- As required lime wedges, for serving
- As required tortillas, optional for serving
Nutrition
value
value
140
calories per serving
5 g Fat6 g Protein16 g Carbs9 g FiberOther
Current Totals
- Fat5g
- Protein6g
- Carbs16g
- Fiber9g
MacroNutrients
- Carbs16g
- Protein6g
- Fiber9g
Fats
- Fat5g
Vitamins & Minerals
- Calcium80mg
- Iron3mg
- Vitamin A929mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B3< 1mg
- Vitamin B6< 1mg
- Vitamin B970mcg
- Vitamin B120mcg
- Vitamin C39mg
- Vitamin E< 1mg
- Copper< 1mcg
- Magnesium73mg
- Manganese< 1mg
- Phosphorus111mg
- Selenium2mcg
- Zinc< 1mg
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
Recipe By Skinny Taste