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6 servings
suggest servings
| 6 | ounces | angel hair pasta | nests |
| 12 | ounces | picante sauce | |
| 1 | cup | napolitos cactus | julienned, or 12 oz jar pickled cactus, drained and rinsed or (in a pinch) 2 julienned and blanched bell peppers |
| 1 | can | pinto | poquito, anasazi,, pink or other beans of your choice |
| 1 | can | green chili peppers | diced |
Cook the pasta according to package directions. blanch cactus, if using fresh. drain beans and green chiles. Toss all ingredients together.
| % Daily Value* | |
| Total Fat 1.0g | 1% |
| Saturated Fat 0.0g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 564mg | 24% |
| Total Carbohydrate 26.0g | 9% |
| Dietary Fiber 1.0g | 5% |
| Sugars 1.0g | |
| Protein 5.0g | 9% |
| Vitamin A | 4% | Vitamin C | 15% | |
| Calcium | 4% | Iron | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Whether you call them appetizers, hors d'oeuvres, canapés, amuse-bouches, or amuse-gueules, they are the scrumptious...
I used this recipe with steelhead trout fillets. It was absolutely delicious. I modified it slightly. I used lime juice instead of orange, I added a couple of green onions diced and I specifically used extra virgin olive oil.
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