2 Serves
82 Mins
Prepare the filling ingredients by finely chopping the onion and peppers on a cutting board.
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MexicanVitamin K
9 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
23 µg / 400 µgCalcium
104 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
85 mg / 420 mgPhosphorus
344 mg / 1,250 mgPotassium
387 mg / 4,700 mgSodium
631 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
6 µg / 55 µgFiber
9 g / 28 gSugar
5 g / 50 gSaturated Fat
13 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
45 gAlcohol
0 g
Heat the vegetable oil in a large frying pan over medium heat.
Add the prepared onion, peppers, and filling ingredients to the frying pan and sauté until tender, approximately 57 minutes.
Season the mixture with salt and pepper to taste, then remove from heat and serve inside warm tortillas.
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Vietnamese
Indian