Mexican Bean Stew
27
27
Ingredients
| 1 | can |
pinto beans
drained, rinsed |
* |
| 2 | tablespoons |
spice mixture
mexican, see below |
* |
| 2 | each |
carrots
cut into 2 inch chunks |
|
| ½ | cup |
zucchini
cut into 2 inch chunks |
|
| 2 | cans |
tomato sauce
low sodium |
* |
| Mexican spice mix | |||
| 5 | teaspoons |
cumin
|
|
| 5 | teaspoons |
chili powder
|
|
| 2 ½ | teaspoons |
black pepper
|
|
| 5 | tablespoons |
onions
dried |
|
| 5 | tablespoons |
garlic
dried |
|
| 2 ½ | teaspoons |
salt
|
|
Directions
Mexican Bean Stew: Combine pinto beans, seasoning mix, vegetables, and tomato sauce in a sauce pan. Add enough water to achieve desired consistency.
Simmer covered for 30 to 60 minutes. Serve hot.
Mexican Spice Mix: Combine spices and store in a covered bottle.
Use 3 tablespoons of mix for every 1 cup of dried beans.
Nutrition Facts
Serving Size 53g (1.9 oz)Amount per Serving
Calories 10111% of calories from fat
% Daily Value *
Total Fat 1g
2%
Saturated Fat 0g
1%
Trans Fat
0g
Cholesterol 0mg
0%
Sodium 1146mg
48%
Total Carbohydrate
7g
7%
Dietary Fiber 5g
20%
Sugars g
Protein
9g
Vitamin A 85%
•
Vitamin C 30%
Calcium 8%
•
Iron 17%
* based on a 2,000 calorie diet
How is this calculated?
