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Servings: 8
Ingredients
- 3 large dried New Mexico chiles
- 1 15-ounce can diced fire-roasted tomatoes
- 2 Tbsp canola oil
- 1 medium white onion, sliced 1/4 inch thick
- 3 cloves garlic, peeled and roughly chopped
- 4 cups vegetable broth
- 4 cups water
- 1 large sprig or 1 1/2 tsp dried epazote (optional)
- 2 cups cooked black beans
- 4 cups chopped greens (chard, spinach, or kale)
- 1/4-1/2 teaspoon salt
- Garnish:
- 1 avocado, chopped
- Chopped cilantro
- 1 large lime, cut into 6 wedges
View Full Recipe at Get Natured
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 392g | |
| Recipe makes 8 servings | |
| Calories 334 | |
| Calories from Fat 151 | 45% |
| Total Fat 16.9g | 21% |
| Saturated Fat 2.16g | 9% |
| Trans Fat 0.01g | |
| Cholesterol 0mg | 0% |
| Sodium 1623mg | 68% |
| Potassium 860mg | 25% |
| Total Carbs 37.98g | 10% |
| Dietary Fiber 11.1g | 37% |
| Sugars 3.15g | 2% |
| Protein 11.75g | 19% |
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