Nutrients Per Serving (with 1 tortilla)
Protein: 17.4 grams
Fat: 5.7 grams
Saturated Fat: 0.8 grams
Monounsat Fat: 3.5 grams
Polyunsat Fat: 0.8 grams
Carbohydrate: 62.1 grams
Fiber: 20.6 grams
Cholesterol: 0.0 mg
Vitamin A: 737.5 IU
Vitamin E: 1.3 mg/IU
Vitamin C: 25.0 mg
Calcium: 140.3 mg
Magnesium: 117.9 mg
Food as Medicine
Some studies indicate that capsaicin, a compound in chili peppers, may enhance the metabolism of fat. Red chili peppers also have been shown to reduce cholesterol and triglyceride levels.
7 1/2 cups cooked beans, like pintos, anasazi, adzuki or kidney (roughly four 15-ounce cans or 1 pound dried beans, cooked)
2 tablespoons extra-virgin olive oil
2 large onions, diced
1 dried or canned chipotle pepper
1 tablespoon mild red New Mexican chile powder, or to taste
1 tablespoon dried whole oregano
1 tablespoon ground cumin
1/2 teaspoon allspice
1 large can (28 ounces) crushed tomatoes, undrained
5 cloves garlic, mashed
Salt and pepper, to taste
Chopped raw onion
1. Drain beans in a colander.
2. Heat oil in a large Dutch oven or saucepan. Add the onions and sauté over medium heat until they are soft and golden.
3. Crush the chipotle pepper if using dried, or mince if using canned.
4. Add the chipotle pepper, red chile powder, oregano, cumin and allspice to the onions. Cook for 2 minutes. Add the garlic and cook for an additional 20 seconds.
5. Add the tomatoes and beans. Simmer for 45 minutes, adding liquid if the mixture gets too dry.
6. Add salt and pepper to taste, and more chile if you want a hotter dish.
7. Serve in bowls with warm tortillas. Garnish with chopped raw onion, chopped tomato and shredded lettuce.
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