17 Ingredients
  • Coconut oil, for sauteing
  • 3 very ripe medium plantains, peeled and sliced into thirds (see Cook's Note)
  • 1 medium onion, cut into 1/2-inch slices
  • 1 red bell pepper, seeded and sliced 1/2-inch thick
  • Kosher salt and coarsely ground black pepper
  • 18 small corn tortillas (5 1/2 inches wide)
  • Three 14-ounce jars of your favorite roasted salsa, medium spicy
  • 1 cup cooked rice
  • 1 cup frozen corn
  • One 15-ounce can black beans, drained and rinsed
  • One 1-ounce package fajita seasoning mix
  • 16 ounces Jack cheese, shredded
  • 30 tortilla chips, ground like panko breadcrumbs
  • Sour cream
  • Salsa
  • Fresh cilantro, chopped
  • Avocado slices
Nutrition
2677
134% daily value
10 servings
                                       
                                            vegetarian
     

Fat

75% 49

Saturated

103% 21

Trans

- 0

Monounsaturated

- 5

Polyunsaturated

- 2

Carbs

162% 485

Carbs (net)

- 455

Fiber

122% 31

Sugars

- 34

Sugars, added

- 0

Protein

155% 78

Cholesterol

13% 40

Sodium

96% 2295

Calcium

163% 1626

Magnesium

29% 117

Potassium

30% 1051

Iron

60% 11

Zinc

19% 3

Phosphorus

69% 480

Vitamin A

23% 206

Vitamin C

56% 33

Thiamin (B1)

16% 0

Riboflavin (B2)

22% 0

Niacin (B3)

18% 4

Vitamin B6

34% 1

Folate equivalent (total)

23% 93

Folate (food)

- 78

Folic acid

- 9

Vitamin B12

6% 0

Vitamin D

0% 0

Vitamin E

13% 3

Vitamin K

83% 66
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