Description
This vegetarian Mexican inspired dish mixes together sauteed kale, pinto beans, Unsweetened BBQ Sauce, and is topped with shredded cheese. This goes well with some meatloaf or taco meat as well.
Time
Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Cost
Total Cost:
Cost per Serving:
$1.53
Ingredients
Serving(s)
Step 1
- 1 lb Frozen kale, thawed
- 2 medium Onion
- 1 tbsp Extra virgin olive oil
Step 2
- 2 tbsp Minced garlic
- 1/2 tbsp Chili powder
- 1/2 tbsp Cumin, ground
- 1/2 tbsp Paprika
- 1/2 tsp Salt
Step 3
- 2 x 15.5 oz can Pinto beans, drained and rinsed
- 5 tbsp Unsweetened BBQ Sauce
- 1/2 cup Shredded cheddar cheese
Instructions
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- Cut the onions into a small dice, and add to a large pan over medium heat with olive oil and kale. Cook until the onions are translucent
- Add the seasonings to the veggies - chili powder, cumin, paprika, and salt
- Add in the BBQ sauce (I used my Unsweetened BBQ Sauce) and beans to the skillet. Cook over medium heat for a few minutes. Top with shredded cheese
Nutrition Facts
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Total Fat: 10.9g (14 %)
Saturated Fat: 3.6g (18 %)
Sodium: 862mg (37 %)
Total Carbohydrate: 44.1g (16 %)
Fiber: 12.7g (45 %)
Net Carbs: 31.4g
Total Sugar: 5.1g
Protein: 17.8g (36 %)
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Vitamin B12: 0.15mcg (6 %)
Vitamin D: 0.0mcg (0 %)
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Calcium: 380mg (29 %)
Iron: 3.9mg (22 %)
Magnesium: 85mg (20 %)
Potassium: 985mg (21 %)
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