16 Ingredients
  • 1 ounce(s) poblano pepper, seeded and cut into thirds lengthwise
  • 2 teaspoon(s) chili powder
  • 1 teaspoon(s) ground cumin
  • 2 teaspoon(s) dried oregano
  • 1/2 teaspoon(s) salt
  • 3 clove(s) garlic, minced
  • 1 can(s) (14.5-ounce) diced tomatoes, undrained
  • 1 cup(s) vegetable broth
  • 1 can(s) (15-ounce) small red beans, rinsed and drained
  • 1 large yellow or orange bell pepper, chopped
  • 1 large vertically sliced red onion
  • 0.33 cup(s) minced fresh cilantro
  • 2 tablespoon(s) tomato paste
  • 3/4 cup(s) thinly sliced green onions, divided
  • 6 tablespoon(s) reduced-fat sour cream
  • 3/4 cup(s) (3 ounces) shredded pepper jack cheese
Nutrition
216
11% daily value
6 servings
                                       
                                            high-​fiber, vegetarian, gluten-​free
     

Fat

12% 8

Saturated

22% 4

Trans

- 0

Monounsaturated

- 2

Polyunsaturated

- 1

Carbs

9% 26

Carbs (net)

- 19

Fiber

29% 7

Sugars

- 8

Sugars, added

- 0

Protein

25% 12

Cholesterol

6% 19

Sodium

26% 623

Calcium

24% 238

Magnesium

12% 49

Potassium

17% 589

Iron

15% 3

Zinc

9% 1

Phosphorus

30% 212

Vitamin A

14% 123

Vitamin C

86% 52

Thiamin (B1)

33% 0

Riboflavin (B2)

12% 0

Niacin (B3)

7% 1

Vitamin B6

13% 0

Folate equivalent (total)

14% 55

Folate (food)

- 55

Folic acid

- 0

Vitamin B12

3% 0

Vitamin D

0% 0

Vitamin E

8% 2

Vitamin K

46% 37
Comments
 
×