Ingredients
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1 tablespoon olive oil
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1 onion, diced
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1 (15 ounce) can pinto beans, drained
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3 tablespoons tomato paste
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chili powder to taste
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1 cup vegetable broth
Directions
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Heat oil in a medium skillet over medium heat. Saute onions until tender. Stir in beans, tomato paste, chili powder and vegetable broth. Cook 5 minutes, or until stock has reduced. Mash with a potato masher.
Nutrition Facts (per serving)
202 | Calories |
3g | Fat |
34g | Carbs |
11g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 202 | |
% Daily Value * | |
Total Fat 3g | 4% |
Saturated Fat 1g | 3% |
Sodium 143mg | 6% |
Total Carbohydrate 34g | 12% |
Dietary Fiber 11g | 40% |
Total Sugars 3g | |
Protein 11g | 22% |
Vitamin C 4mg | 4% |
Calcium 63mg | 5% |
Iron 3mg | 15% |
Potassium 609mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.