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Add a photoServings: 2.5
Ingredients
- 1 x Chile, Poblano roasted, peeled, stemmed seeded and diced
- 2 c. Beans, Black, cooked rinsed
- 2 Tbsp. Juice, Pomegranate, fresh
- 1/4 c. Bell Peppers, Red stemmed, seeded, diced
- 1/4 c. Bell Peppers, Yellow stemmed, seeded, diced
- 2 x Garlic cloves, roasted peeled, minced
- 1 slc Onion, white (3/4" inch) roasted and minced
- 1 Tbsp. Chiles Chipotle en adobo (canned)
- 1 Tbsp. Cilantro, fresh, minced
- 1/4 tsp Cumin Seed, toasted grnd
- Â Â Salt
Directions
- Combine all ingredients in nonreactive bowl; toss briefly in saute/fry pan over medium heat; salt to taste.
- Scale-up: Can be scaled up in direct proportion.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 258g | |
| Recipe makes 2 servings | |
| Calories 690 | |
| Calories from Fat 25 | 4% |
| Total Fat 2.95g | 4% |
| Saturated Fat 0.74g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 13mg | 1% |
| Potassium 3004mg | 86% |
| Total Carbs 127.35g | 34% |
| Dietary Fiber 30.3g | 101% |
| Sugars 7.3g | 5% |
| Protein 42.65g | 68% |
