4 Serves
35 Mins
Heat the olive oil in a large skillet over medium heat.
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Vitamin E
4 mg / 15 mgVitamin K
154 µg / 120 µgVitamin B1
2 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
710 µg / 400 µgCalcium
560 mg / 1,300 mgIron
9 mg / 18 mgMagnesium
316 mg / 420 mgPhosphorus
992 mg / 1,250 mgPotassium
2738 mg / 4,700 mgSodium
935 mg / 2,300 mgZinc
7 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
16 µg / 55 µgFiber
33 g / 28 gSugar
15 g / 50 gSaturated Fat
7 g / 20 gCholesterol
25 mg / 300 mgCaffeine
0 mgNet Carbs
106 gAlcohol
0 g
Add the chopped onions and bell peppers to the skillet and sauté until they become tender, approximately 5 minutes.
Stir in the diced tomatoes and seasoning, then continue to cook for 10 minutes to allow the flavors to meld.
Fold in the black beans and cook for an additional 3 minutes until the mixture is thoroughly heated through.
Warm the tortillas and serve the bean mixture, topping with romaine lettuce, white cheese, jalapenos, salsa, hot sauce, avocado, and Greek yogurt as desired.
1
g21
g4
g
Mexican