18 Ingredients
  • 2 ripe avocados
  • 1 cup nonfat buttermilk
  • 1/4 cup extra-virgin olive oil
  • 2 teaspoons chipotle chile powder
  • 2 teaspoons ground cumin
  • 2 teaspoons salt
  • 2 teaspoons ground pepper
  • 8 cups fresh baby spinach
  • 4 cups sliced fresh mustard greens
  • 1 1/2 cups halved green tomatoes
  • 1 1/2 cups shredded Monterey Jack cheese with peppers
  • One 15.5-ounce can kidney beans, drained and rinsed
  • One 14-ounce can corn kernels, drained and rinsed
  • 3 cups cubed Buttermilk Cornbread (cut into 1/4-inch cubes), recipe follows
  • Nonstick cooking spray
  • 1 1/2 cups self-rising yellow cornmeal mix
  • 1 cup nonfat buttermilk
  • 1 large egg
Nutrition
727
36% daily value
8 servings
                                       
                                            balanced, high-​fiber, vegetarian
     

Fat

51% 33

Saturated

41% 8

Trans

- 0

Monounsaturated

- 17

Polyunsaturated

- 6

Carbs

29% 87

Carbs (net)

- 77

Fiber

42% 11

Sugars

- 8

Sugars, added

- 0

Protein

45% 23

Cholesterol

24% 72

Sodium

43% 1039

Calcium

51% 506

Magnesium

29% 122

Potassium

24% 1146

Iron

36% 6

Zinc

25% 3

Phosphorus

68% 473

Vitamin A

31% 278

Vitamin C

47% 42

Thiamin (B1)

50% 1

Riboflavin (B2)

57% 1

Niacin (B3)

37% 6

Vitamin B6

43% 1

Folate equivalent (total)

78% 314

Folate (food)

- 176

Folic acid

- 92

Vitamin B12

19% 0

Vitamin D

2% 0

Vitamin E

26% 4

Vitamin K

200% 240
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